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4 Classic Recipes That Add Flavour To Your Colourful Holi

  • 17 March

Crompton's traditional Holi recipes Crompton's traditional Holi recipes

HOLI HAI! Bright colours, water balloons, delicate gujiyas, and melodious songs.  Celebrated in all its glory, the festival sure leaves us craving for food once the celebration is done with. And what’s even more exciting, is the mouth-watering appetizers rediscovered by the virtue of Crompton’s traditional Holi recipes. Puran poli, gujiya, dahi bhalla or malpua, just picturing them on a plate exhilarates your taste buds!

This Holi, we bring you easy-to-make best Holi recipes using Crompton’s Ameo and Ameo Neo range of mixer grinders. Our collection of mixer grinders aligns with the radius of all of your festive requirements. Furthermore, their attractive color combination and maxigrind technology will brighten your kitchen décor and surprise you with the most appetizing dishes. So, let’s dive into quick Indian festival food using Crompton’s traditional Holi recipes of the most flavourful snacks, that pair well with the brightest splash of colors.  

 

Thandai

You know it – Holi is incomplete without thandai! This refreshing drink is made with milk, dry fruits, saffron, and more. A quick way to get your hands on the best Holi recipe of thandai is:

 

 For the thandai paste:

  • 1¼ cup almond/badam (blanched)
  • 2 tbsp pistachios
  • ¼ cup cashew
  • ¼ cup melon seeds
  • ½ tbsp pepper
  • 2 tbsp poppy seeds
  • 2 tbsp fennel
  • 8 pod cardamom
  • ¼ tsp saffron

    Other

  • Milk
  • Sugar
  • Ice cubes
  • 3 tbsp rose petals (dried)

Preparation:

  1. In a large bowl, soak thandai paste ingredients in 1½ cup water for 6 hours. If you are in a rush then soak in hot water for 1 hour.
  2. Pour the water and the soaked dried fruits into the Ameo mixer grinder. To make a smooth paste, blend everything until it’s completely even. Your Thandai masala paste is ready.
  3. Next, combine 3 tbsp made thandai masala paste and 2 tbsp sugar in a blender. Then, blend in 1 cup chilled milk until smooth.
  4. Place the thandai, ice cubes, and dry fruits in a tall glass. Garnish with dried rose petals and dried rose petals. You’re now ready to go!

 

Dry Samosa

What better than light, flaky and tasty crispy triangles? Spicy and stomach filling Indian festival food recipe to fulfill your urge for savoury flavours. 

 

For the dough:

  • 1 cup all-purpose flour/maida
  • Salt to taste
  • 2 tbsp + for deep frying oil
  • Water as needed

Filling

  • 2 cups sev
  • 3 tbsp desiccated coconut
  • 2 tsp coriander seeds
  • 1 tsp fennel seed powder
  • 1 tsp chilli powder
  • ½ tsp garam masala powder
  • ½ tsp turmeric powder
  • 1 tsp amchoor powder
  • 2 tsp salt to taste 
  • 2 tbsp cashews
  • 2 tbsp raisins
  • 2 tbsp oil

Preparation:

  1. Combine flour, salt, and oil in a mixing bowl and rub the oil into the flour. Knead in the water to form a dough. Then, allow 30 minutes to rest.
  2. Except for the cashews, raisins, and oil, combine the filling ingredients in the Crompton’s Ameo Neo blender. Blend until the mixture is gritty. Further, crush the remaining ingredients coarsely. Keep it aside.
  3. Next, make equal tiny balls out of the dough. Followed by, a tiny roti by rolling a ball. Slice it in half.
  4. Make a cone-like shape out of a half. Fill up the gaps with filler and seal the edges.
  5. Deep fry for 6 to 8 minutes in medium heated oil on a moderate burner until lightly golden.
  6. Drain them on some tissue, and serve garma garam!

 

Dahi Bhalla

From north India, comes this renowned and loved street snack. Sweetened curd, zesty chutneys, and chaat masala are drizzled over fluffy Bhalla. Making it one of the best dishes for Holi.

 

For the Bhalla:

  • 400 gms moong dal
  • 1 cup urad dal
  • 2 tsp jeera
  • 1 tsp chironji
  • Oil (for deep frying)

Dahi

  • 3 cups yogurt
  • 2 tbsp sugar, powdered

Additional Ingredients:

  • Green chutney
  • Meethi chutney

Preparation:

For the bhallas:

  1. Soak the moong dal and urad dal for 2 hours. Grind them finely in Crompton’s Ameo Neo grinder.
  2. Combine the dal and whisk simultaneously till it is light and frothy. Next, toss in the jeera and chironji.
  3. Pour little amounts of batter into the hot oil with damp palms. The bhallas should be deep-fried till golden brown.

 For dahi:

  1. combine yoghurt and powdered sugar in a mixing bowl. Allow it to cool in the refrigerator.

Plating up:

  1. Place the bhallas on a dish. Break them up in the middle a little.
  2. Combine the sweetened curd, green chutney, and meethi chutney in a mixing bowl.
  3. Serve with pomegranate seeds and sev, alongwith a dash of chaat masala.

 

Badam barfi

You thought we’d miss out on mithai? Sweets are not always straightforward but a necessity when it comes to Indian festival food recipes. Badam barfi is one such easy to make, loved by all dessert.

 

 Ingredients:

  • 1 ½ cups almonds/badam
  • 1 ¼ cups Sugar
  • 1 pinch green cardamom powder 
  •  Oil (a few drops of ghee for greasing the pan)
  •  1 tsp sesame seeds or chopped pistachios

Preparation:

  1. Soak the almonds overnight and then peel them.
  2. In Crompton’s  Ameo mixer grinder, grind the almonds with the milk to a fine paste. Combine the almond paste and sugar in a deep bottomed pan. Continue to stir over a high flame.
  3. Add a few spoons of ghee and continue to stir until the mixture begins to leave the pan’s side. (This could take up to 30 minutes)
  4. Meanwhile, grease a platter and set it aside with ghee. Pour the prepared almond mix onto the platter right away. Sprinkle sesame seeds on top. Grease your palms and toss them in with the rest of the ingredients.
  5. Allow it to sit for a few hours. Once the burfi has cooled, cut it into pieces and store it in an airtight container.

 

Meanwhile even if you avoid balloon fights and greasy synthetic colours, your festivities could be delightful with Crompton’s traditional Holi recipes made using Crompton’s Ameo and Ameo Neo range of mixers. Likewise, let’s make this Holi extra special and spread the aura of joy and enthusiasm with handfuls of gulal and platters full of classic delicacies.