Friday, March 21, 2008

Holi Special Recipes - Carrot Cake

Holi Special Recipes - Carrot Cake

Carrot Cake

Cake base
All purpose flour - 3 Cups
Sugar - 2 Cups
Salt - 1 Table Spoon
Cinnamon - 1 Table Spoon
Apple Sauce -1-1/2 Cups[OR]1 Cup Oil
Larges Eggs -4 [OR]5 Eggs whites
Vanilla extract - 1 Table Spoon
Pureed Carrots - 1-1/2 Cups [One 16 Oz. bag]
pineapple -3/4 Cup(optional)

1. Preheat oven to 350 degrees. Grease two 9 or 10 inch spring form pans.
2. Sift dry ingredients into a bowl. Add applesauce or Oil, eggs and vanilla. Beat well. Fold in carrots and Pineapple.
3. Pour batter into the prepared pans. Set on the middle race of the oven and bake for 50 minutes, until the edges have pulled away from sides and a cake tester inserted comes out clean.
4. Cool on cake rack for 3 hours. Fill cake and frost sides with cream cheese frosting.

Shahi Tukra

bread slices--10 no.
ghee-- to fry
rabri or condensed milk--115gm
khoya-- 115gm
milk--a little
silver leaves--16no
cardamom small--4no.
saffron color--few drops
kewra essence or rose water--few drops
pistachio nuts--15gm

Remove the crust of bread slices and deep fry to golden fry color. Heat milk add sugar. Add fried bread slices when it is quiet thick. Add condensed milk and all the ingredients except nuts and silver leaves. Cook on slow fire till milk becomes very thick. Arrange the bread slices in plates. Pour rest of the milk mixture over it, cover with silver leaves, sprinkle shredded nuts on top and serve warm
NOTE: Sugar should be put according to the sweetness required.


salt--a pinch
lime juice--few drops

Mix flour and salt and prepare a stiff dough using little water. Divide into oval sized balls. Roll out into thin poories about 3" in diameter. Make slits in the center taking care that the ends are not separated.Roll from either sides to the center, fold ends and twist. Deep fry in hot fat, remove and dip in prepared sugar syrup. Sprinkle crushed cardamom over.

: Powdered sugar may also be sprinkled over fried gaujas while they are still hot, instead of putting them in syrup.

Holi Special Recipes

There are a host of traditional delicacies that are relished on Holi Festival making the occasion even more enjoyable. Here are selected Holi Recipes to help you celebrate the festival to the hilt. Try these simple Holi Recipe with love and make place in the hearts of your loved ones !!



Ingredients :
1 cup soaked chana dal
1/3 cup soaked moong dhuli
1/3 cup soaked urad dhuli
1/3 cup soaked arhar dal
1/2 tsp asafoetida
1 tsp chilli powder
1/2 tsp baking soda
2 tsp ajwain
oil for deep-frying
salt to taste

Grind the soaked lentils to a dough-like consistency 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. Heat oil over high flame, put in as many balls as fit in without their touching each other. Turn after about 10 seconds and lower heat. Cook to make it firm but donot turn them brown.
Keep it aside to cool down and cut them into thick slices.
Now, deep-fry the slices and make them crisp before serving. Serve with green chutney.

Ingredients :
300gms. chana (yellow gram) dal
300 gms. jaggery (molasses) or sugar
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee with flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore increase the calorie level.
Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

Ingredients :
500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.

Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth.
Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool.
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Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.

Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up.
Store in an airtight glass jar.

Ingredients :
1/2 kg besan.
1 tsp mustard oil.
1 tsp(heaped) salt
1 small tsp red chilli powder
1 cup water
1 tsp methi leaves.(chopped fine)
1/4 kg maida.

Mix besan, salt, red chilli powder and oil well. Knead the mixture into dough. Knead for about five minutes. Add the methi leaves. Knead for another three minutes. Make the dough into a big round ball and throw the dough on the plate to soften it. This should be done for about seven minutes.

Heat oil in a deep-frying pan, on very high heat. While oil is heating, rub some oil on your palm and roll out the dough into a long strip about one inch thick. Cut the roll into inch size pieces. Keep rubbing oil on your palms to keep the roll moist. Flatten each piece out into a round shape and roll it into small chapatis. Lightly dust both sides of the small chapatis or papris with maida.

Fry very lightly, turning the flame from medium to low as required. Do not let the papris turn brown or red. They should look golden yellow when ready. Send Recipes
Drain oil and store in an airtight container.

Dahi Bhalle
Ingredients: (Serves 4)
For the bhallas:
1 cup (200 g) lentils (dhuli urad dal)
600 ml water
1/2 tsp (2 g) salt
1 tsp (5 g) cumin seeds
2 tsp (10 g) ginger, chopped
5 g green chillies, chopped
250 ml oil
For the curd mixture:
2 cups (400 ml) thick curd, beaten
1 tsp (5 g) sugar
1/2 tsp (2 g) salt
3/4 tsp (4 g) cumin powder
1/2 tsp (2 g) black rock salt
1/2 tsp (2 g) white pepper powder
For the garnishing:
1 tsp (5 g) ginger, julienned
1 tsp (5 g) green chillies, julienned
5 g coriander leaves, chopped
a pinch of chilli powder
a pinch of cumin powder
4 sprigs mint leaves
2 2/3 tbs (40 ml) tamarind chutney


Clean the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls.

Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels.

To prepare the curd mixture:
Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.
Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes.
Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney
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Malpua3 cups of fine wheat flour
1 cup fine semolina (Suji)
2 cups grated jaggery (gur)
2 Tablespoons ghee
1 Tablespoon peppercorns
2 cups milk
1 Lime
1 Tablespoon curd
Pinch each of salt and soda.

Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture.
Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.

The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime.

Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
Thus fry - Malpuas can be stored for a week or so.

Sweet Kachoris
250 gm flour
1 tbsp besan
1 tbsp ghee
water for kneading
oil for deep frying

100 gm caster sugar
150 gm khoya
100 gm chopped dried fruits
1/4 tsp green cardamom seeds

Saffron Syrup:
250 gm sugar
250 ml water
1/2 tsp saffron strands - soaked in 1 tbsp water

1. Sieve the flour and besan into a bowl. Rub ghee into the flour with fingertips. Put some water and knead well until dough is smooth.
2. Cover and keep it to cool for fifteen minutes. Mix all filling ingredients together.
3. For the syrup, dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.
4. Roll out dough into flat discs about 4" in diameter. Put the filling in the center and seal the roll with a little water on its edges.
5. Fry kachoris over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil.
6. Break the top of the kachoris and pour in 1 big spoon of saffron syrup before serving.

Holi Special Recipes - Bhang

Holi Special Recipes - Bhang

Here are some exotic and intoxicating Bhang Recipes to help you enjoy the Holi Festival the traditional ways !! Relish these Bhang dishes with friends and dear ones and add more excitement to Holi celebrations.

Flavoured bhang drink
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala (a mixture of cloves, cinnamon, and cardamon)
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar


Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes.
Now strain the water and marijuana through a piece of muslin cloth, collect the water and save.

Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water.
Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass.

Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue.

Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk.

Chill, serve, and enjoy.

Hot Buttered Bhang
half a cube (1/8 pound) of butter or ghee
1/3 - 1/2 oz. Of Marijuana Leaves
8 ounces of Vodka
1-2 pinches Cardamom seed


In a pan, melt the butter or ghee. Break up the marijuana leaves into the pan. Once the butter and leaves are hot and sizzling, add in 8 ounces of vodka. Be careful that the hot butter doesn't make the mixture splatter. Pour the Vodka in swiftly to avoid problems. Continue boiling the mixture for roughly 30 more seconds, stirring simultaneously. Add a pinch or two or powdered cardamom seed while boiling.

Once mixture has been boiled to desired amount, strain the fluids and mash the contents through a strainer. You should use a tool like a spoon to try and squeeze all the juices out. Throw away the mush, or reboil to try and bet more juices out. Pour the liquid into two 4 ounce wine glasses.

This Recipe serves two people. This is an extremely efficient method for extracting the THC. Add honey to taste and enjoy as a hot chocolate-esque Drink!

The effects of the recipe will be felt within 15 withings. Prepare to have a good time!

Holi Special Recipes - Thandai Five

Holi Special Recipes - Thandai Five

Thandai Recipes: Five
1.75 oz. (¼ cup) almonds, blanched
1.75 oz. (¼ cup) pistachios, blanched
1.75 oz. (¼ cup) poppy seeds - soak in water for 1 hour
1.75 oz. (¼ cup) cashews, blanched
1.75 oz. (¼ cup) melon seeds, blanched
½ tsp. cinnamon powder
8-10 black pepper corns
20-25 rose petals
6 ¹/3 cups milk
1¾ cup sugar
Send Recipes¹/8 tsp. whole saffron
8-10 green cardamoms

Heat sugar and milk. Add saffron when sugar dissolves in milk. Turn off the flame. Combine almonds, pistachios, soaked poppy seeds, cashews, melon seeds, rose petals and a little milk to make a paste. Combine cinnamon, cardamom and pepper and grind to a powder. Add this powder to the paste. Mix the paste with a little milk, then add it all to the remaining milk. Serve cold.

Thandai Recipes: Six

2 glasses of whole milk
1 cup water
1 tablespoon blanched almonds
1 tablespoon Pistachios
1 tablespoon Poppy Seeds
6 cashew nuts
Powdered cardamom, Cinnamon, Nutmeg- a pinch each
Honey as per taste

Bring the water to boil in a small sauce pan. Add the spices. Remove from heat and set aside to cool for 10 minutes.
Make a fine paste of all the nuts and poppy seeds along with the heated spices. Pour into a strainer lined with a damp cloth and set over a clean bowl. Squeeze all the milk out of the nuts by tightening the cloth by wringing it. You may use the nut pulp for thickening Indian curries or in baking.
Mix this paste with the other spices into the milk and stir well. Mix the honey and chill. Serve in glasses with crushed ice.

Thandai Recipes: Seven
8 almonds
8 pistachios
1 tsp poppy seeds
1 tsp aniseed
5 gm black peppercorns, crushed
Send Recipes2 tsps dried melon, muskmelon seeds
3 cups milk, chilled
6 tsps sugar
2 cups water, chilled
Rose petals for garnish

Soak the almonds and pistachios in warm water till their skins peel off. Grind them into a paste with the rest of the spices. Add cold water to the paste and mix well. Strain through a damp muslin cloth. Add the milk and sugar. Chill. Serve garnished with rose petals.

Holi Special Recipes - Thandai

Holi Special Recipes - Thandai

On the colorful festival of Holi try out these refreshing Thandai Recipes and add more joy to Holi festivities. In case you also have devised a Thandai Recipe, please do share it with us. We promise to carry your recipe along with your name in this comprehensive web site on Holi Festival.

Thandai Recipes: One
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
Send Recipes1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)


* Soak sugar in 1/2 litre of the water used. Keep aside.
* Wash clean all other dry ingredients, except cardamom if using powder.
* Soak in 2 cups of remaining water. Keep aside.
* Allow all soaked items to stand for at least 2 hours.
* Grind all soaked ingredients to a very fine paste. (not sugar)
* Use a stone grinder (manual or electric) if possible.
* When the paste is very fine, mix remaining water.
* Place a strong muslin strainer over a large deep vessel.
* Press through muslin with back of palms, extracting the liquid into vessel.
* Add remaining water, a little at a time to extract more.
* Pour back some of the extract and press, repress.
* Repeat this process till the residue becomes dry and husk like.
* Add milk, sugar and rosewater to the extracted liquid.
* If using cardamom powder mix it in with the milk.
* Mix well. Chill for a hour of two before serving.
* Making time: 45 minutes
* Makes: 8 glasses (approx.)

Shelf life: Refrigerated 35-40 hours

Thandai Recipes: Two
15 almonds
2 tsp aniseed
2 tsp poppy seeds
8 cardamom pods
12 tsp sugar
2 tsp peppercorns
2 tsp cumin seeds
Send Recipes300ml water
400ml milk
4 tsp crushed ice

Grind all the spices, with the almonds separate. Blend together in a large bowl, and add water and milk. Strain through cheesecloth until liquid is smooth. Serve cold.
Serves 4-5

Thandai Recipes: Three
250 gms sweetened condensed milk
1 1/2 litre milk
10 almonds, soaked in water and peeled
6 pepper corns
4 cardamoms, crushed
2 tsp fennel seeds (saunf)
1 tsp khus essence (poppy seeds)
Few ice cubes, crushed

Grind well the peeled almonds, cardamom and fennel seeds to a fine paste and mix with the rest of the ingredients. Strain the mixture well.
Take crushed ice cubes in a glass till half and fill the rest with the above mixture.
Serve garnished with rose petals.
Makes for 12 glasses
Preparation time: 5-10 minutes

Thandai Recipes: Four
Milk, sugar, pistachios, almonds, walnuts etc., some charas or bhang.
Powder all dry ingredients and place in a coarse cloth. Heat milk and sugar slowly, holding the cloth with pistas etc. in the milk. Every now and again, squeeze excess liquid from the mass in the cloth. Once the milk has taken the bhang/charas and flavour from the nuts, chill and serve cold.