Special and Traditional Holi Recipes for Holi 2012

Holi is the festival of colors that makes the triumph of goodness over evil. We prepare traditional and delicious items to make this happy occasion more special. For this Holi, prepare some special and traditional foods with our collection of Holi Recipes that can be prepared at home for Lunch and Dinner. All these foods are very delicious and sure to make the visitors happy.

Recipe of Onion Bhajia

Onion Bhajia is a popular snacks for the season of Holi.

Ingredients of Onion Bhajia
* Chickpea Flour (Besan)
* Oil – 1 cup
* Ground Cumin – 2 tbsp
* Salt – 1 tsp
* Chopped Green Chilies – 1 ½ tsp
* Water – ½ cup
* Sliced Onion – 1 ½ cup

How to Prepare Onion Bhajia

* Take a bowl and mix all the ingredients. After mixing them well beat the mixture in a blender.
* Leave the batter in a warm place for ½ hour.
* Dip the Onions in the batter to coat it well.
* Put it in the Oil and fry it.
* After it is deep fried, put in a paper towel to drain the excess oil.
* Serve the Onion Bhajia with Cilantro or Mint Chutney.

Recipe of Aaloo Chaat

Aaloo chat is an easy-to-made spicy snack that can be served after Thandai or other drinks.

Ingredients of Aaloo Chaat
* Peeled Potatoes – 3 in no.
* Red Chili Powder – ½ tsp
* Cumin Powder – 1 tsp
* Chaat Masala – 1 tsp
* Tamarind Chutney
* Mint Chutney
* Chopped Coriander leaves for garnishing
* Oil

How to Prepare Aaloo Chaat

* Cut the Potatoes to 1 inch cubes.
* Heat the Oil and fry the Potatoes it turns golden brown.
* Take a bow. Place the fried Potatoes and put Red Chili Powder, Cumin Powder and Chaat Masala.
* Then add Mint Chutney and Tamarind Chutney and coat it well.
* Garnish with Coriander Leaves or Chopped Onion and Pomegranate Seeds.
* Serve with tooth picks in a bowl.

Recipe of Vegetable Pakora

Vegetable Pakora is a good traditional food for Holi which can be served anytime with any type of sweets.

Ingredients of Vegetable Pakora
* Besan – 1 cup
* Oil – 2 tbsp
* Ground Cumin – 1 tsp
* Salt – 1 ½ tsp
* Chopped Green Chillis – 1 or 2
* Water – ½ cup
* Potato- 1
* Cauliflower – 1
* Cabbage – 2
* Sliced Spinach – 5
* Sliced Onion – 1 ½ cup

How to Prepare Vegetable Pakora

* Boil the Potato, peel and finely chop it.
* Finely chop the Cauliflower and Onion. Shred the Cabbage and Spinach.
* Mix the Besan, ground Cumin, Salt, chopped Green Chillis and Water and beat it in a blender for 4-5 minutes.
* Leave the batter in a warm place for ½ hour.
* Now add the Vegetables and mix it well.
* Heat the oil.
* And dip them in the Oil and fry.
* Drain the oil in a paper towel and serve with mint chutney or tomato ketchup.

Recipe of Thandai

Thandai is a special drink made on Holi and the color of festival is inc without Thandai.

Ingredients:
* Water – 1 ½ litre
* Sugar – 2 cups
* Almonds – 1 tbsp
* Watermelon seeds – 1 tbsp
* Poppy seeds – ½ tbsp
* Aniseed – ½ tbsp
* Cardamom powder – ½ tsp
* Rosewater – ½ tsp
* Whole peppercorns – 1 tsp
* Dried or fresh Rose petals – ¼ cup

Recipe of Dahi Bhalle

The north Indian homes can't celebrate Holi without Dahi Bhalle. It is a compulsory dish on Holi.

Ingredients for Bhalle:
* Urad Dal – 1 cup
* Salt to taste
* Oil

Ingredients for Dahi:
* Dahi / Yogurt – 1 kg
* Grated Ginger – ½ tsp
* Finely Chopped Coriander Leaves
* Chopped green Chilies – 1 / 2
* Salt to taste
* Cumin Powder – 2 tsp
* Red Chili Powder

How to Prepare Dahi Bhalle

Prepare Bhallas in the following way:

* Soak the Dal overnight.
* Grind it to make a smooth paste.
* Add Salt to it.
* Heat the Oil.
* Drop a spoonful of the batter and make it golden brown.
* Put the hot Bhallas and dip it in the Cold Water for 2-3 minutes.
* After taking out from Water squeeze them and keep aside.

Then, prepare Dahi like this:

* Bend the Dahi with Water till it turns smooth.
* Keep it in the Refrigerator till it gets chilled.
* Add Salt, Red Chili Powder add Cumin Powder to it.

How to Serve Dahi Bhalle

* Take a Dish and arrange the Bhallas and pour Dahi over them.
* Add Tamarind Chutney and Green Chutney.
* Garnish with Coriander and serve.

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