Holi Party Menu : One of the festival’s main attractions is a sumptuous Holi meal. If you are organising a Holi party at your home this year and are already feeling nervous, we are here to assist!
One of the festival’s main attractions is a lavish Holi feast. If you are organising a Holi party at your home this year and are already feeling nervous, we are here to assist! Here’s a completely prepared meal with delectable foods to save you the hassle of putting on a fantastic presentation.
Drinks
Holi Special Ice Tea Thandai Recipe
Thandai Holi Special Ice Tea- A delightful and healthful beverage during the Holi holiday. Combine with your favourite snack and you’re set for a delicious holi party!
Ingredients of Holi Special Ice Tea Thandai
- 7 Ground white pepper (Kali mirch)
- 1 Assam Tea Bags
- 1/4 cup Almonds (badam) – coarsley crushed
- 2 tsp Poppy seeds (khus-khus)
- 1 tsp Fennel seeds (saunf) (crushed coarsely)
- 1/2 tsp Cardamom (elaichi) powder
- Ground sugar
- A few Saffron (kesar) strands
HOW TO MAKE IT
1.In a flask, heat water and add few Assam tea bags to absorb the flavour.
2.Mix in 14 cup almonds, Khus-Khus, fennel seeds, and cardamom.
3.To taste, add kali mirch and crushed sugar.
4.Refrigerate it, add a lot of ice, and serve strained.
5.Add a few strands of saffron to the drink for flavour and colour. Serve.
Almond Milk Thandai Recipe
A delicious and refreshing drink prepared with almond milk, spices, and protein-rich nuts.
Ingredients of Almond Milk Thandai
- For the powder mix:
- 1/2 tsp of cardamom powder or 2-3 green cardamom (elaichi)
- 2 tsp of poppy seeds (khus khus)
- 1 tsp of fennel seeds (saunf)
- 5-6 black peppercorns (kali mirch)
- 3/4 tsp saffron (kesar) – optional
- 1 tsp roasted watermelon seeds or sunflower seeds
- A pinch of nutmeg – optional
- For the drink:
- 4 cups of almond milk
- Seedless Dates/Raw Sugar/Palm Sugar to taste
- For garnishing:
- Chopped Pistachios
- Silver Leaves
- Pinch of Saffron
HOW TO MAKE IT
1.Place all of the ingredients in a food processor and pulse until finely ground.
2.Note: For a bigger amount of spice mix, dry ground and store in an airtight jar for a few days. You may also adjust the quantity to your taste and liking.
3.Bring the milk to a boil with the sugar of your choice and a few strands of saffron (if using).
4.Mix in the crushed powder well.
If necessary, add additional water to get the required consistency.
5.Strain the mixture to eliminate any remaining particles and create a smooth Milk.
6.Refrigerate for at least one hour, if not overnight, to allow the spices to infuse into the drink.
7.Before serving, give it a good stir. Garnish and serve. To taste, add some rose water or dry crushed rose petals.
Starters
Dahi Bhalla Recipe
Dahi Bhalla Recipe | Dahi Bhalle | Dahi Recipes: India’s most popular street snack, particularly in North India. During the festival season, such as Diwali or Navratri, Dahi Bhalla can also be served as a chilled snack or appetiser. This classic street cuisine from Delhi’s backstreets will have you hooked. Make delectable and fluffy bhalla sprinkled with sweetened curd, tangy chutneys, and chaat masala.
Ingredients of Dahi Bhalla
- For the bhallas:
- 400 gms moong dal
- 1 cup urad dal
- 2 tsp zeera
- 1 tsp chironji
- Oil (for deep frying)
- For the khatti chutney:
- 1 cup coriander leaves
- 1/4 cup pudina leaves
- 1 Green chilli
- 20 Ginger cloves
- 1/2 tsp black rock salt
- to taste salt
- 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
- 1 Lemon (juiced)
- For the meethi chutney:
- 250 gms tamarind pulp (soaked in 1 1/2 cup water)
- 800 gms sugar
- 3 tsp kachri powder
- 1/2 tsp saunth powder
- 1 tsp degi mirch
- to taste salt
- 1/2 tsp black rock salt
- 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
- For dahi:
- 3 cups yogurt
- 2 tbsp sugar, powdered
- For chaat masala:
- 2 tsp peeli mirch
- 1 tsp kali mirch
- 2 tsp zeera powder
- 2 tsp garam masala
- For garnishing:
- Pomegranate
- Sev
HOW TO MAKE IT
Prepare bhallas:
1.Soak the moong and urad dals for 2 hours.
2.In a food processor, finely grind them.
3.Whisk the dal together until light and fluffy. Combine zeera and chironji. The batter has been prepared.
4.With damp hands, drop little amounts of batter into heated oil. Bhallas should be deep fried till golden brown.
Prepare khatti chutney:
1.Combine coriander, mint, green chilli, ginger, black salt, and salt in a blender.
2.Mix in the garam masala and lemon juice. Mix.
3.Your khatti chutney is complete.
Prepare meethi chutney:
1.Soak the tamarind pulp for 25-30 minutes in water. Squeeze it with your hand to get all of the pulp out. Filter the mixture and discard the residue in the strainer.
2.In a saucepan, combine the tamarind water and sugar. Simmer until the sugar melts over low heat. Let it to cool.
3.Add kachri powder, saunth powder, degi mirch, salt, black salt, and garam masala once it has cooled.
4.Your meethi chutney is complete.
Prepare dahi:
1.Combine yoghurt and powdered sugar in a mixing bowl. Place it in the refrigerator to chill.
Prepare chaat masala:
1.Combine all of the ingredients.
Plating up:
1.Place bhallas on a platter. Split them apart a little from the centre.
2.Combine the sweetened curd, khatti chutney, and meethi chutney.
3.Top with pomegranate seeds and sev.
4.Top with chaat masala and serve.
Bhaang ki Pakori Recipe
Recipe for Bhaang ki Pakori: Crispy onion and potato pakoras dipped in a chickpea flour batter with a dash of bhaang (cannabis leaves).
Ingredients of Bhaang ki Pakori
- For the batter:
- 1 cup Chickpea flour
- 2 tsp Salt
- 1/2 tsp Turmeric
- 1/2 tsp Chilli powder
- 1 tsp Mango powder water
- 1 tsp Cannabis leaves-ground to a paste
- For the pakoras:
- Various pieces of vegetables for the batter, optional
- 125 gram Onions-sliced into thin rounds
- 125 gram Potatoes into thin rounds
- for deep-frying Oil
HOW TO MAKE IT
1.Make a batter of dropping consistency using the batter ingredients.
2.Adjust the water level as needed.
3.Incorporate the onions and potatoes into the batter, along with the crushed cannabis leaves mixture.
4.Heat the oil in a kadahi till a drop of batter poured into it rises immediately.
5.Scoop the vegetable pieces out of the batter and put them into the heated oil.
6.Fry till very light brown over medium heat.
7.Remove with a slotted spoon from the oil and put aside.
8.Continue until all of the onions and potatoes have been utilised.
9.When ready to serve, reheat the oil over high heat and cook the pakoras till golden brown.
10.Remove from oil and drain on absorbent paper before serving with a green chutney.
Main Course
Dal Makhani Recipe
Recipe for Dal Makhani | Dal Recipes: Dal Makhani, a punjabi staple meal, is an amazing favourite recipe that can be simply made to perfection at home. Dal Makhani, which was invented by Sardar Singh, has now become the iconic Indian meal, with several versions found throughout the country and overseas. It is frequently prepared in Indian homes for tea and may also be prepared for tea parties. This dal makhani may also be seen on many restaurant menus. This rich, creamy dal is laden with butter and may be eaten with naan or paratha or with cooked rice.
Ingredients of Dal Makhani
- 2 Cups sabut urad dal
- 8 cups water
- 2 tbsp salt
- 1 tbsp ginger, sliced
- 2 tbsp butter
- 1 tbsp oil
- 2 tsp shahi jeera
- 1 tsp kasoori meethi
- 2 cups tomato puree
- 1 tsp chilli powder
- 1 tsp sugar
- 1/2 cups cream
- for garnishing green chillies (slit lengthwise)
HOW TO MAKE IT
1.Add water, 1 tablespoon salt, and ginger to the dal. Sauté till the dal is tender.
2.Heat the butter and oil in a heavy-bottomed pan. Mix in the shahi jeera and kasoori methi. Add tomato puree, remaining salt, chilli powder, and sugar when they start to sputter.
3.Continue to stir-fry over high heat until the oil separates.
4.Bring the cooked dal to a boil. The consistency should be such that the dal moves easily when stirred; if not, add a little water.
5.Simmer, uncovered, until well combined. Stir in the cream and serve immediately, topped with green chilies if desired.
Banarasi Dum Aloo Recipe
About Banarasi Dum Aloo Recipe: Banarasi Dum Aloo is one of the most popular potato curries on the Indian cuisine. Young potatoes sautéed with spices and herbs, creating an enticing scent all around. This meal is mostly a tomato-based curry with a light taste. When unexpected visitors arrive, this recipe is ideal since it is simple and requires no special ingredients.
Ingredients of Banarasi Dum Aloo
- 1 Tbsp khus khus
- 1 cup oil
- 17-18 baby potatoes, peeled
- 2 tbsp oil
- 1 Bay leaf
- 1 cup tomato puree
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 2 Black cardamom (Crushed)
HOW TO MAKE IT
1. Soak the khus khus and grind it.
2.In a pan with heated oil, place peeled and pierced baby potatoes.
3.Fry them in hot oil till golden brown.
4.In a skillet, heat the oil and sauté the bay leaf.
5.Place the tomato puree in the pan.
6.Bring it to a boil, then add the khus khus paste.
7.Combine well. Combine salt, turmeric powder, red chilli powder, coriander powder, and garam masala in a mixing bowl.
8.Combine well and bring to a boil.
9.Mix in the fried baby potatoes with the gravy.
10.Place it in the pressure cooker.
11.When it’s done, stir in the crushed black cardamom.
12.Serve immediately.
Chicken Sukka Recipe
A Mangalorean distinctive semi-dry chicken recipe created with fresh chicken, a variety of masalas, and grated fresh coconut cooked to perfection. It is a dry dish that may provide an exotic touch to any dinner party menu.
Ingredients of Chicken Sukka
- 1 Kg Chicken (small pieces)
- 1 Onion (thin slices)
- 2 Cardamom
- 1 tsp salt
- 2 tbsp oil
- For Coconut masala:
- 2 tbsp coriander
- 1/4 tsp cumin
- 1/4 tsp mustard
- 1/2 tsp pepper
- 4 Cloves
- 1 Cinnamon stick
- 10 Bedki chillies
- 6 Kashmiri chilies
- 1/4 tsp turmeric
- 1 Onion
- 4-5 Garlic flakes
- 1 small ginger
- 1 tsp salt
HOW TO MAKE IT
1.Roast both chilies in a skillet and set aside.
2.Roast coriander, cumin, mustard, pepper, cloves, cinnamon, onion, ginger, and garlic in the same pan. To produce a smooth coconut paste, combine all of the masala ingredients (fried things, salt, tamarind, and turmeric) in a food processor with a little water.
3.Heat the oil in a pan and cook the onions till golden brown.
4.Cook for 10 minutes with the chicken, salt, and elachi.
5.Bring to a boil the ground masala. Return to a boil with the scraped coconut.
6.Taste and see if extra salt is needed.
7.Serve immediately. You may add some ghee to the meal to make it more flavorful.
Rogan Josh Recipe
Recipe for Rogan Josh: This delicious, meaty curry will warm your dinner table. A rogan josh dish straight from a Kashmiri kitchen, with beef mingled with a slew of aromatic spices and herbs, mixed with curd, then pressure cooked till soft. A tasty meal to serve at dinner gatherings! It goes well with onion rings and mint chutney.
Ingredients of Rogan Josh
- 1 Kg meat
- 1 cup mustard/refined oil
- 3 tsp red chili powder
- 3 tsp fennel powder
- 2 tsp ginger powder
- 2 tsp cumin powder
- 3 tsp brown cardamom powder
- 1 tsp asafoetida
- 4 Green cardamom
- 2 Cinnamon sticks
- 2 Bay leaves
- 2 Cloves
- 1/3 tsp saffron (optional)
- 1 cup curd
- A pinch of salt
HOW TO MAKE IT
1. Thoroughly wash the meat. In a pressure cooker, heat the oil.
2.Mix together cinnamon, bay leaves, green cardamom, cloves, a teaspoon of salt, asafoetida, and the meat.
3.Fry the meat until it is brown. Pour in a cup of water once it has browned.
4.Incorporate the saffron and red chilli powder into the meat. Continue to stir for approximately a minute.
5.Mix the curd thoroughly in the mixer before pouring it into the pressure cooker.
6.Continue to stir until a crimson tint appears.
7.Pressure cook for 2 minutes with 2 cups of water, fennel powder, and ginger powder.
8.Inspect the meat for tenderness. Add green and brown cardamom, peeled and ground, to the meat dish.
9.Finally, sprinkle with cumin powder and cook for a minute before serving.
Pashtooni Zarda Pulao Recipe
Recipe for Pashtooni Zarda Pulao: This dish, rich in nuts, saffron, and rose water, is ideal for celebrating the season.
Ingredients of Pashtooni Zarda Pulao
- 750 gms rice
- 200 gms ghee
- 6 Green cardamom
- 6 Black cardamom
- 2 Cinnamon sticks
- 2 Bay leaves
- 150 gms khoya
- 4 Cloves
- 5 gms fennel seeds
- 200 gms sugar
- 25 gms pistachios
- 25 gms almonds
- 50 gms cashews
- 1 gram saffron
- 50 gms raisins
- 1/2 tsp rose water
HOW TO MAKE IT
1.Soak rice for 1 hour in water, then drain. In a mixing dish, combine the milk, saffron, rose water, and sugar.
2.In a saucepan, heat 10-15 cups of water. When it begins to boil, add the soaked rice and continue to simmer until the rice is about 80% cooked.
3.Strain the rice and toss in half of the ghee. In a pan, heat the remaining half of the ghee. Fry the dried fruits till golden brown.
4.Add full spices and cook for around 30 seconds. Bring the milk mixture to a boil. Cook the rice for 10-12 minutes on low heat, covered.
5.Garnish with khoya and almonds and serve immediately.
Desserts
Coconut Gujiya Recipe
Gujiya Recipe | Coconut Gujiya Recipe: Without this traditional dessert, Holi celebrations are incomplete. Gujiyas are sweet dumplings made of maida or wheat that are stuffed with a sweet, delectable filling. Here’s a delicious coconut gujiya recipe that you can make at home. Coconut adds a unique touch to this holiday favourite. In Maharashtra, this variety of gujiya is also highly popular. If you are concerned about your health, you may bake these gujiyas.
Ingredients of Coconut Gujiya
- For the dough:
- 2 tbsp ghee
- 1 cup water
- A pinch of salt
- For the filling:
- 1 cup khoya
- 1 mava (condensed milk)
- 1 cup sugar
- 100 gms pistachio
- 100 gms coconut powder
- To fry oil
- sugar syrup (to dip gujiyas)
HOW TO MAKE IT
Prepare the dough:
1.In a large mixing bowl, combine flour, water, and salt to create a dough. Cut the dough into tiny pieces.
Prepare the filling:
1.Cook some khoya and combine it with mava, sugar, pistachios, and coconut powder.
2. Grease the gujiya mould, then roll out the gujiya balls into little puris. Then place it on the mould and firmly press it down.
3.Place the filling in the hollow section, wet the edges, seal the mould, and press firmly. Discard any excess dough and open the mould.
4.Deep fried till golden brown.
5.Drizzle with sugar syrup and serve.
Kesar Pista Phirni Recipe
Milk and rice with a splash of sugar, flavoured with green cardamom powder, drizzled with rose water and laced with saffron, topped with pistachio nuts and rose petals.
Ingredients of Kesar Pista Phirni
- 1 1/4 Litre Milk, full cream
- Rice, soaked
- 1 Gram Saffron (broiled)
- 30 Gram PIstachios
- 1/2 Cup Sugar
- 1/2 tsp Green cardamom powder
- 1/2 Tbsp Rose water
- For garnishing:
- 15 Gram Pistachio (slivered)
- 1/2 Gram Saffron (broiled)
- 2 tsp Rose petals (dried)
HOW TO MAKE IT
1. Choose, wash, and soak rice for 12 hours.
2.Bring the milk to a boil in a heavy-bottomed pan and leave aside. Rinse and finely crush the rice.
3.Bring the saffron to a boil and put aside. Blanch the pistachios, then peel and chop them into slivers.
4.Add the roughly crushed rice paste to the milk and heat, stirring constantly, until no lumps form and the mixture does not burn or adhere to the bottom of the pan.
5.Mix in the sugar. Mix in the green cardamom powder and saffron. Pour in the rose water. As the mixture begins to thicken, remove it from the heat.
6.Pour into soaking Kasoras / clay pots and place in the refrigerator for 1 to 12 hours to cool. Served with slivered pistachio nuts, saffron, and dried rose petals as garnish.
7.Serve cold.
Gulab Jamun Recipe
The traditional khoya treat, cooked golden and then dipped in saffron-infused sugar syrup. Also a holiday favourite! You’ll be astonished at how simple it is to attempt these at home.
Ingredients of Gulab Jamun
- 300 gms khoya
- 3 Tbsp flour
- 3 Tbsp sugar
- 1/2 liter water
- Saffron, a pinch
- 200 gms refined oil
HOW TO MAKE IT
1.Combine the khoya and flour in a mixing basin.
2.Construct a spherical ball-shaped gulab jamun out of it.
3.Combine 3 tablespoons sugar and 1/2 litre water to make sugar syrup. Mix with a pinch of saffron.
4.In a pan with oil, deep fried the gulab jamun.
5.Pour the sugar syrup over the cooked gulab jamun.
6.Serve immediately.
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