In my Lucknow home Holi was celebrated with great fervour and we would make goodies from days before. Food is a major part of our Holi, and here I am sharing my family’s favourite Holi dishes.
- 12 medium potatoes
- Mustard oil for frying
- Heeng- 1/2 tsp- soaked in 2 tbsp water
- Kashmiri mirch powder- 2 tbsp
- Saunf powder – 1 tbsp
- Sonth (Dry ginger) powder- 1 tsp and a tiny bit more
- Curd- 5 tbsp
- Ver (Kashmiri masala) – optional, A small marble sized bit
- Whole Spices – 1 flower of javitri, 1 tsp shah zeera, 2 Big cardamom, 4 green cardamom, 2
bay leaves, 1 stick cinnamon
- Peel, wash, pat dry and fork the potatoes. fork well, for the masala to be able to seep into
them. Deep fry in Mustard oil to a deep golden and keep aside.
- In the same oil in which the potatoes were fried, add all the whole spices.
- Add the saunf, sonth and Kashmiri mirch powder in the curd and whisk well to make a nice
smooth paste. On the lowest flame, add this paste into the oil along with the soaked heeng.
Oil has to be in a very decent quantity, as seen in the picture.
- Cook till can see oil separate in this mix. Add salt. Add the potatoes and coat the masala well. Give it a little time on slow flame for flavours to seep in.
- Add very little water to loosen the masala from the oil. Cover and give it 5-7 mins on lowest. Add ver now, if using and mix. It shouldn’t be runny at all, should be a well cooked thick masala and lots of oil.
- 1 katori overnight soaked dhuli urad daal
- 2 inch piece of ginger
- 2 green chillies
- 1 tsp heeng
- 1 tbs dhaniya powder
- 1 tbs saunf powder
- 1/2 tbs red chilli powder
- Finely chopped green coriander
- 1 katori Whole wheat aata
- 1/2 katori sooji
- 4 tbs desi ghee
- 1 tbs kasoori methi
- Grind the daal with ginger, green chilli to a coarse paste.
- Then knead into a firm dough with aata, add all other ingredients mentioned and knead everything with ghee.
- Roll out the puri with oil, do not put parthan(dry flour) and deep fry into gorgeously golden puffs of sinful joy.
- Best enjoyed with Dum aaloo or tamatar aaloo jhol.
Khatta Meetha Kaddu
- 700 gms pumpkin – chopped with skin
- 2 large onions, chopped
- 1/2 tsp methi dana
- 1/2 tsp heeng
- 1 tsp Jeera
- 2-3 dry red chillies
- 1 tbs red chilli powder
- 1 tbs dhaniya powder
- 1/2 tbs haldi powder
- 1 tbs amchur
- A large chunk of gur or 2 tbs sugar
- 2-3 green chillies
- Salt, as per taste
- Mustard oil – 3 tbsp
- Heat mustard oil in a kadhai
- Add methi dana, dry chillies, jeera and heeng.
- Add chopped onions, make them brown.
- Add the pumpkin and fry well with the onions.
- Add salt, haldi, laal mirch powder and dhaniya powder. Mix well, sprinkle water and cover and cook on low flame till 90% done.
- Add amchur, gur/sugar and mix well.
- Add chopped green chillies and mash it up a bit.
Paneer Butter Masala
- 300 grams fresh paneer, cubed
- 1 stick Cinnamon
- 2 Big elaichi
- 2 bay leaves
- 1 tsp Jeera
- 1 large dry red chilli
- 2 medium onions, minced
- 2tbs ginger garlic paste
- 2 large tomatoes, blanched and skin removed, then pureed
- 2 tbs kashmiri mirch powder
- 2 tsp degi mirch
- 2 tsp Jeera powder
- 1 tbs Dhaniya powder
- 1 tbs Kitchen King/Garam masala
- 2 tsp roasted besan
- 1 tbs kasoori Methi microwaved for 20 secs and crushed to a fine powder
- 1 tbs fresh cream
- 1 cube of Amul butter (make that a chubby cube)
- 2 tsp garam masala powder
- Ginger juliennes
- Green coriander chopped
- In a kadhai throw in all the khada masalas( whole garam masalas)
- When it starts to emit aroma, add 1 tbs of ghee and fry them up.
- Add the onions and caramelize well. Like a nice pretty brown. Add the ginger garlic paste and cook till the raw smell fades.
- Now add all the powdered masalas including the besan, except kasoori. She goes in later.
- Fry & sauté well. Use water to fry.
- Add the tomato puree and salt. Cook till it’s nicely sautéed and the aroma is yummy
- Add a little warm water for gravy but not too much. Cover on the slowest flame for 5 mins.
- Uncover and throw in the butter and cream. Add the kasoori Methi and some ginger juliennes and paneer. Mix it all up gently. Check for seasoning and cover again for 5 mins.
- By now the gravy will have become smooth and butter masala like.
- Garnish with garam masala, juliennes and coriander
Holi Special Chole
- 1 cup Chole – Soak them overnight
- Spices for boiling chole –2 Big cardamom , 3-4 cloves , 1 piece of cinnamon, 4-5 black
pepper, 2 regular tea bags and a tsp of Ajwain (tie ajwain in a muslin potli, rest can be put as
- 1 large onion ground to a paste
- 3 tsp ginger garlic paste
- 2 large tomatoes pureed
- 1 tomato cut into big chunks (optional)
- 1 tsp haldi powder
- 1 tsp garam masala powder
- Heeng – 2 pinches
- Jeera 1 tsp
- 1 bay leaf,
- 1 moti elaichi-2 cloves crushed to a coarse powder in a mortar
- 2 slit green chillies
- chopped hara dhaiya and ginger juliennes for garnish
Chole masala – Dry roast all the ingredients below and grind to a very fine powder
- 1 tsp Jeera
- 2 tsp whole coriander
- 10 black pepper
- 1,5 inch Cinnamon
- 2 Big cardamom
- 5 Cloves
- 7-8 dry red chilles,
- 1 bay leaf
- 2 pearls of Fenugreek seeds
- In a pressure cooker, add soaked chole, salt, spices for boiling mentioned, ajwain potli and put pressure.
- Took me about 8 full whistle and 2-3 mins on slow to get the perfectly cooked chole.
- Strain chole, reserve the stock, discard the tea-bags , potli and khada masalas.
- Heat mustard oil in a kadai ( chole are darker if iron kadai used).
- Throw in the bay leaf , Jeera , heeng and 1 moti elaichi.
- Dunk in the onion paste and saute it till its a lovely dark brown , add the ginger garlic paste and saute till the raw smell goes away. I keep adding a little stock every now and then.
- Add salt , ( careful , since the stock already has it) , haldi and the chole masala and saute till
- Add the tomato puree and saute till they are cooked and their water dries up and themasala is looking a gorgeous oily pulp !
- Throw in the cooked chole, add half the quantity of the ginger juliennes and mix well. Cover
the kadhai for 2 mins on the slowest flame.
- Add all the stock and give it a nice stir and let it come to a boil.
- Simmer down the flame, add the garam masala powder and the crushed cloves, the green chillies and the roughly diced tomato (optional- I like semi cooked chunks in my gravy), check for salt and add if needed.
- Cover and cook for 5-7 mins on slow flame.
- Garnish with coriander and ginger juliennes and serve.
Note- To thicken the consistency , sometimes I grind some boiled chole in the grinder and add right before putting in the stock. made the gravy nice and granular.
- 300 gms rice, soaked
- 300 gms fresh or frozen green peas
- 1 tbs Jeera
- 1/2 tsp heeng
- Salt as per taste
- Desi ghee
- To temper – a few cloves, 2 black elaichis, a few peppercorns, 2 inch piece of cinnamon
- To garnish – Ginger juliennes and coriander
- Heat ghee in a kadhai, temper with the whole spices and heeng. Add sliced onions. Fry to a nice light pink.
- Add the green peas, salt.
- Stir for a couple of mins. Add the soaked rice. With a gentle hand, mix. Add water. The water should cover the rice be up about 2 inches above it.
- Allow the water to evaporate on high flame and then turn down the flame to the lowest and cover for 10 mins on lowest flame.
- Flame off, open the cover after 5 mins.
- Garnish with ginger juliennes and coriander.
Store bought papdis work well but we prefer making at home, just to add to the aromas of festivities.
Papdi recipe :
- 1 cup maida
- 1 cup ajwain
- 1 tsp desi ghee
- Knead into a firm dough with the above mentioned ingredients. Smother with oil and rest for half an hour.
- Roll out into 2-3 big rounds and cut tiny papdis, using a katori or a cookie cutter. -Gather the scraps and repeat the process.
- Prick each papdi with a fork, so they don’t puff up.
- Deep fry these on medium heat.
- Cool and store in an airtight container.
To assemble :
- Matra-Dry white peas (pressure cooked with salt and baking soda, after soaking overnight)
- Boiled potato, cut into roundels.
- Green chutney
- Sonth chutney
- Chaat masala
- Dahi, passed through a strainer
- Rock salt
- Arrange the papdis in a platter
- Put a potato slice on each, top it up with matra, pour the dahi all over them
- Sprinkle salt, rock salt, chaat masala.
- Smother with Sonth and green chutney
- Garnish with coriander and serve.
Baked Dessert Casserole
This is my cheat, super rich, sinfully yummy, loved by all and a practically 10 min Indian dessert casserole.
Layers of bread, rabdi, boondi, topped with baby jamuns, sprinkled with pistachio silvers and saffron and baked to a soft yet firm pudding.
- 2 slices of white bread
- 250 gms rabdi
- 5 baby jamuns
- 5 boondi laddos
- Kesar strands and pistachio silvers for garnish
- Tear up the bread into pieces and line the base a baking dish. Spread a diluted layer of rabdi over it.
- Crush the ladoos and spread the laddos in an even layer on top of the rabdi.
- Spread a last layer of rabdi and cover the boondi layer completely.
- Nestle the baby jamuns -in between.
- Sprinkle the pistachio and kesar.
- Bake, till the rabdi caramelizes and looks like it is in the pics. Let it cool for half hour. Serve when it reaches room temperature.
Anamika is a renowned home chef famous for her Awadhi cuisine. She decided to pursue her passion for cooking, as a full time profession, in 2020, after quitting her plush corporate job of 7 years.
Despite hailing from a pure vegetarian family, she is lovingly known as the ‘Mutton Queen’ of Gurgaon and is successfully running her home chef venture ‘Arq’ for the last 3 years and has been awarded and covered by various food and lifestyle platforms for Arq’s Old fashioned cooking.
Her Instagram link – https://www.instagram.com/anamika0701/