As the vibrant festival of Holi approaches, India prepares to immerse itself in a whirlwind of colors, laughter, and, of course, culinary delights. Beyond the jubilant gatherings and the rhythmic beats of drums, lies a gastronomic journey that adds a delectable dimension to the festivities. Holi isn’t just a celebration for the eyes; it’s a feast for the senses, where every dish tells a story of tradition, culture, and the joy of togetherness. Join us as we embark on an exploration of the diverse and mouthwatering Holi recipes that grace tables across the country, adding an extra dash of flavor to this enchanting festival.
Walnut and Banana Kheer – Chef Abinas Nayak
Ingredients: For Walnut Milk: 1 cup California walnuts, 3 ½ cups filtered water For Kheer: 2 teaspoons ghee, 3 cardamom pods, crushed California walnut milk, California walnut paste Sugar (optional) 1 banana
Method: Soak walnuts in water for 2-4 hours, then blend them with water to create walnut milk. In a pan, melt ghee and add cardamom pods, then pour in the walnut milk, stirring continuously. Incorporate roasted walnut paste into the mixture, whisking consistently. Once the milk thickens, introduce chopped banana to the pan, stirring for a few minutes before removing from heat and transferring to a bowl. Garnish with chopped California walnuts and serve.
Walnut Thandai – Chef Neha Deepak Shah
Ingredients: ½ cup California Walnuts (Soaked in water for 30 mins to 1 hour) 5 to 6 Black Pepper Corns, ½ tsp Fennel Seeds, 4 to 5 Green Cardamom, ½ tsp Saffron Strands soaked and muddled with water, ½ tbsp Poppy Seeds, 2 tbsp Melon Seeds, 1 tbsp Dried Rose Petals, ½ litre Milk, ¼ cup Sugar
Garnish – Chopped Walnuts, pumpkin seeds and rose petals
Method: Soak walnuts in water for approximately 30 minutes to 1 hour. Also, soak melon seeds and poppy seeds in water. Create a saffron paste by muddling saffron with water. Blend soaked walnuts, fennel seeds, green cardamom, black pepper, soaked poppy seeds, melon seeds, dried rose petals, sugar, saffron paste, and a splash of milk until smooth and evenly blended. Gradually incorporate the remaining milk and blend thoroughly. Serve the thandai over ice or chilled. Optionally, garnish with chopped walnuts, rose petals, and pumpkin seeds.
California Walnut Dahi Bhalla – Shumaila Chauhan
Ingredients: For the bhallas: 1¼ cup washed Urad Dal (skinless black gram lentil), soaked in water overnight , 1 tablespoon ginger (freshly grated), 1 teaspoon salt, 1 green chilli, finely chopped, A pinch of Asafoetida Oil, for deep frying
For the stuffing: 2 tablespoons chopped walnuts, 2 tablespoons chopped raisins For the yogurt (dahi): 2-3 cups yogurt, 1 teaspoon roasted cumin powder,¾ teaspoon red chilli powder (or to taste), 1 teaspoon chat masala, Mint cilantro chutney , Tamarind Chutney, Salt, to taste, Water (as needed), Cilantro (for garnish)
Method: Wash the lentils thoroughly, then soak them in fresh water overnight or for 6-8 hours. Drain the water completely before transferring to a grinder, food processor, or high-power blender. Ensuring all water is drained is crucial for achieving light and fluffy bhallas. Add ginger, green chilies, asafetida, and salt to the lentils. Grind the dal with as little water as possible; initially, try grinding without water and only add if necessary for a smooth paste. Add water one tablespoon at a time and grind into a thick, smooth paste.Transfer the ground lentil paste to a bowl and vigorously whisk it in one direction for 8-10 minutes to aerate the batter. To test readiness, drop a small amount of batter into a glass of water; if it floats immediately, it’s ready. The batter should be thick enough to hold its shape when the bowl is overturned.Mix the walnut-raisin mixture in a separate bowl and set aside.Heat oil in a wok or pan for deep frying. Wet a ladle with water, add a tablespoon of the bhalla batter, top with a teaspoon of the walnut-raisin mix, and cover with another tablespoon of batter. Deep fry in batches until golden brown, ensuring even cooking by pouring hot oil over the exposed bhallas.Once golden, drain the bhallas on paper towels, then soak them in warm water for 30 minutes. Gently press each bhalla between your palms to remove excess water and place them in a serving bowl.Whisk yogurt with water if needed until smooth and pour over the bhallas. Optionally, add sugar to the yogurt.Top with green chutney, tamarind chutney, red chili powder, roasted cumin powder, chopped roasted walnuts, and chaat masala. Garnish with chopped cilantro leaves.