03-17-2005, 11:03 AM
Holi festival -
<b>Gujiya (UP)</b>
Ingredients:
1/2 kg maida
250 gm mawa
50 gm almonds
50 gm pistachios
1 tsp cardamom powder
100 gm sugar
few saffron leaves
50 gm ghee
Method:
1) In mawa, add chopped almonds, pistachios, cardamom powder, castor sugar and saffron. Mix well. Roast it lightly in a pan, on low flame. This is the filling for the gujiya.
2) Make soft dough out of maida and 50 gm ghee.
3) Divide the dough into balls and roll each ball into a small chappati,
about 4 inches in diameter.
4) Fill a tbsp. of the mixture in this chappati.
5) Moisten the edges of the chappati and fold one side onto the other.
6) Fry in ghee till it is golden brown in colour.
8) Make sugar syrup out of the 750 gm sugar and water. Pour over the
gujiyas. (optional)
9) Cover with silver foil
<b>Thandai (UP)</b>
Ingredients:
1 and a 1/2 litres water
1 and 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. watermelon or papaya seeds
1/2 tbsp. poppy seeds
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals
Method:
1) Soak sugar in 1/2 litre of water. Keep aside.
2) Wash all the dry ingredients, except cardamom.
3) Soak in 2 cups of water. Keep aside. Allow all soaked items to stand for at least 2 hours.
4) Grind all soaked ingredients to a very fine paste. Use a stone grinder if
possible.
5) When the paste is very fine, mix the remaining water.
6) Place a strong muslin strainer over a large deep vessel. Or tie a strong
muslin cloth over rim of vessel and use to strain.
7) Put the paste in this strainer and press with the back of the palms,
collecting the liquid into the vessel.
8) Add the remaining water, a little at a time, to get more liquid.
9) Pour back some of the extract and press once again.
10) Repeat this process till the residue becomes dry and husk like.
11) Add milk, sugar, cardamom powder and rosewater to the extracted liquid.
12) Boil the milk, and then chill for two hours.
<b>Bhang ke Pakore (Rajasthan)</b>
Ingredients:
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
Oil to deep fry
For the Batter:
250 gm besan
2 gm soda bicarb
Salt to taste
5 gm ajwain
5 gm pomegranate seed powder
10 gm bhang seed powder
Method:
1) Peel and wash all the vegetables.
2) For the batter, sieve gram flour, soda bicarb and salt together. Add
ajwain, red chilli powder, pomegranate seed powder and bhang seed powder. Add enough water to make a thick batter.
3) Dip the vegetables in the batter and deep fry on medium flame until light golden.
<b>Gujiya (UP)</b>
Ingredients:
1/2 kg maida
250 gm mawa
50 gm almonds
50 gm pistachios
1 tsp cardamom powder
100 gm sugar
few saffron leaves
50 gm ghee
Method:
1) In mawa, add chopped almonds, pistachios, cardamom powder, castor sugar and saffron. Mix well. Roast it lightly in a pan, on low flame. This is the filling for the gujiya.
2) Make soft dough out of maida and 50 gm ghee.
3) Divide the dough into balls and roll each ball into a small chappati,
about 4 inches in diameter.
4) Fill a tbsp. of the mixture in this chappati.
5) Moisten the edges of the chappati and fold one side onto the other.
6) Fry in ghee till it is golden brown in colour.
8) Make sugar syrup out of the 750 gm sugar and water. Pour over the
gujiyas. (optional)
9) Cover with silver foil
<b>Thandai (UP)</b>
Ingredients:
1 and a 1/2 litres water
1 and 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. watermelon or papaya seeds
1/2 tbsp. poppy seeds
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals
Method:
1) Soak sugar in 1/2 litre of water. Keep aside.
2) Wash all the dry ingredients, except cardamom.
3) Soak in 2 cups of water. Keep aside. Allow all soaked items to stand for at least 2 hours.
4) Grind all soaked ingredients to a very fine paste. Use a stone grinder if
possible.
5) When the paste is very fine, mix the remaining water.
6) Place a strong muslin strainer over a large deep vessel. Or tie a strong
muslin cloth over rim of vessel and use to strain.
7) Put the paste in this strainer and press with the back of the palms,
collecting the liquid into the vessel.
8) Add the remaining water, a little at a time, to get more liquid.
9) Pour back some of the extract and press once again.
10) Repeat this process till the residue becomes dry and husk like.
11) Add milk, sugar, cardamom powder and rosewater to the extracted liquid.
12) Boil the milk, and then chill for two hours.
<b>Bhang ke Pakore (Rajasthan)</b>
Ingredients:
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
Oil to deep fry
For the Batter:
250 gm besan
2 gm soda bicarb
Salt to taste
5 gm ajwain
5 gm pomegranate seed powder
10 gm bhang seed powder
Method:
1) Peel and wash all the vegetables.
2) For the batter, sieve gram flour, soda bicarb and salt together. Add
ajwain, red chilli powder, pomegranate seed powder and bhang seed powder. Add enough water to make a thick batter.
3) Dip the vegetables in the batter and deep fry on medium flame until light golden.