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3 Holi recipes you must try at home in this Holi, Second one make you go crazy!

Holi is one of the most popular Indian festival in India. It is also known as the festival of colors. As we all know Holi is the festival of colors is just round the corner and I’m sure you are planning to enjoy it the most. Now when you have your loved ones around you, having delicious food is an absolute must. People play with colors and water, along with tons of good food in the company of family and friends.

Spinach and Cheese Mathri:

Mathri is a popular savory snack in India, especially during festivals or as a tea-time accompaniment. Here’s a recipe for Spinach and Cheese Mathri, which adds a twist to the traditional mathri by incorporating spinach and cheese for added flavor.

Ingredients:

• 2 cups all-purpose flour (maida)
• 1 cup fresh spinach leaves, finely chopped
• 1/2 cup grated cheese (cheddar or any cheese of your choice)
• 1/4 cup semolina (sooji)
• 1/4 cup ghee (clarified butter), melted
• 1 teaspoon cumin seeds
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, chopped spinach, grated cheese, semolina, melted ghee, cumin seeds, carom seeds, salt, turmeric powder, and red chili powder (if using).
2. Mix well until the ingredients are evenly distributed.
3. Gradually add water as needed to knead the mixture into a smooth and firm dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

2. Shape the Mathris:

1. After resting, divide the dough into small lemon-sized balls.
2. Roll out each ball into a small circle of about 1/4 inch thickness. Use a rolling pin and a little dry flour to prevent sticking.
3. Prick the rolled-out dough with a fork to prevent puffing while frying.
4. Using a cookie cutter or a sharp knife, cut the rolled dough into desired shapes such as circles, squares, or diamonds.

3. Fry the Mathris:

1. Heat oil in a deep frying pan over medium heat.
2. Once the oil is hot, carefully slide in the shaped mathris, a few at a time, without overcrowding the pan.
3. Fry the mathris until they turn golden brown and crispy on both sides, flipping occasionally for even cooking.
4. Once fried, remove the mathris using a slotted spoon and drain excess oil on paper towels.

• Let the spinach and cheese mathris cool completely before storing them in an airtight container.
• Enjoy the flavorful mathris as a delicious snack with tea or coffee, or serve them as a festive treat during gatherings or celebrations.

Feel free to adjust the spices and cheese quantity according to your taste preferences. These spinach and cheese mathris are sure to be a hit with your family and friends!

Choclate Gujiya:

Ingredients:

• 2 cups all-purpose flour (maida)
• 4 tablespoons ghee (clarified butter)

• 1 cup grated dark chocolate
• 1/2 cup chopped nuts (almonds, cashews, pistachios)
• 1/4 cup desiccated coconut
• 1/4 cup powdered sugar
• 1/2 teaspoon cardamom powder
• Ghee or oil for deep frying

Instructions:

1. In a large mixing bowl, combine the all-purpose flour and ghee. Rub the ghee into the flour until it resembles breadcrumbs.
2. Gradually add water and knead to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. In a separate bowl, mix together grated dark chocolate, chopped nuts, desiccated coconut, powdered sugar, and cardamom powder. Ensure that all ingredients are evenly mixed. Divide the dough into small lemon-sized balls. Roll out each ball into a small circle, similar to a puri.
4. Place a spoonful of the chocolate-nut filling in the center of each circle.
5. Moisten the edges of the circle with water and fold it over to form a half-moon shape. Press the edges firmly to seal the gujiya. You can use a fork to create a decorative pattern along the edges.

Fry the Gujiyas:

1. Heat ghee or oil in a deep frying pan over medium heat.
2. Once the oil is hot, carefully slide in the gujiyas, a few at a time, without overcrowding the pan.
3. Fry the gujiyas until they turn golden brown and crispy on both sides, flipping occasionally for even cooking.
4. Once fried, remove the gujiyas using a slotted spoon and drain excess oil on paper towels.

Let the gujiyas cool slightly before serving. Enjoy the chocolate gujiyas as a delightful sweet treat during Holi or any festive occasion. Feel free to adjust the sweetness according to your taste preference and add any other ingredients you like, such as raisins or chocolate chips. Enjoy your unique twist on this classic Indian sweet!

Bhang Ke Vade:

For the vada:

• 1 cup split black lentils (urad dal), soaked for 4-6 hours
• 2-3 green chilies, chopped
• 1 inch piece of ginger, grated
• 1/2 teaspoon cumin seeds
• 1 tablespoon bhang (cannabis leaves or buds), finely ground
• 1 cup chickpea flour (besan)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder

• Fresh coriander leaves, chopped
• Tamarind chutney
• Mint chutney
• Yogurt, whipped (optional)

Instructions:

1. Drain the soaked split black lentils and grind them into a smooth paste using a blender or food processor. Transfer the paste to a mixing bowl.
2. Add chopped green chilies, grated ginger, cumin seeds, and salt to the lentil paste. Mix well to combine.
3. In a separate small bowl, mix the finely ground bhang with water to make a smooth paste. Add this paste to the lentil mixture and mix thoroughly.
4. Heat oil in a deep frying pan or kadhai over medium heat.
5. While the oil is heating, prepare the batter by combining chickpea flour, turmeric powder, red chili powder, and salt in a separate bowl. Gradually add water to make a smooth, lump-free batter with a pouring consistency.
6. Take small portions of the lentil mixture and shape them into small round vadas (dumplings) using wet hands.
7. Dip each vada into the chickpea flour batter, ensuring it is evenly coated.
8. Carefully drop the coated vadas into the hot oil and fry until they turn golden brown and crispy on all sides. Fry in batches to avoid overcrowding the pan.
9. Once cooked, remove the vadas from the oil using a slotted spoon and drain excess oil on paper towels.
10. Serve the hot Bhang Ke Vade garnished with chopped coriander leaves. You can also serve them with tamarind chutney, mint chutney, or whipped yogurt on the side for dipping.
11. Enjoy these delicious Bhang Ke Vade as a festive snack during Holi!

Please note that consumption of bhang is subject to legal restrictions in many places, so be sure to check local laws and regulations before preparing or consuming this dish. Additionally, exercise caution and moderation if consuming any food or drink containing bhang.

Spinach and Cheese Mathri:

Mathri is a popular savory snack in India, especially during festivals or as a tea-time accompaniment. Here’s a recipe for Spinach and Cheese Mathri, which adds a twist to the traditional mathri by incorporating spinach and cheese for added flavor.

Ingredients:

• 2 cups all-purpose flour (maida)
• 1 cup fresh spinach leaves, finely chopped
• 1/2 cup grated cheese (cheddar or any cheese of your choice)
• 1/4 cup semolina (sooji)
• 1/4 cup ghee (clarified butter), melted
• 1 teaspoon cumin seeds
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, chopped spinach, grated cheese, semolina, melted ghee, cumin seeds, carom seeds, salt, turmeric powder, and red chili powder (if using).
2. Mix well until the ingredients are evenly distributed.
3. Gradually add water as needed to knead the mixture into a smooth and firm dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

2. Shape the Mathris:

1. After resting, divide the dough into small lemon-sized balls.
2. Roll out each ball into a small circle of about 1/4 inch thickness. Use a rolling pin and a little dry flour to prevent sticking.
3. Prick the rolled-out dough with a fork to prevent puffing while frying.
4. Using a cookie cutter or a sharp knife, cut the rolled dough into desired shapes such as circles, squares, or diamonds.

3. Fry the Mathris:

1. Heat oil in a deep frying pan over medium heat.
2. Once the oil is hot, carefully slide in the shaped mathris, a few at a time, without overcrowding the pan.
3. Fry the mathris until they turn golden brown and crispy on both sides, flipping occasionally for even cooking.
4. Once fried, remove the mathris using a slotted spoon and drain excess oil on paper towels.

• Let the spinach and cheese mathris cool completely before storing them in an airtight container.
• Enjoy the flavorful mathris as a delicious snack with tea or coffee, or serve them as a festive treat during gatherings or celebrations.

Feel free to adjust the spices and cheese quantity according to your taste preferences. These spinach and cheese mathris are sure to be a hit with your family and friends!

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