Holi and its Delicacies
When it comes to celebrating festivals, India is one country that leads the world. With so many religions and diverse cultures and geographical locations, each festival in India has its own uniqueness. It’s not just the cultures which differ but even the food traditions vary from state to state.
The most vibrant festival of the country is undoubtedly Holi and is celebrated with colours and a massive gastronomic spread. It announces the arrival of spring, the end of winter, and thanksgiving for a good harvest. Each community and region have subtle differences when it comes to dishes cooked at home. In Uttar Pradesh, a lot of women make savouries and begin the process a week in advance.
With new potatoes in the market and good sunlight many variants of potato chips, aloo Lachaas and Namkeens are put out on the terraces of most of the houses.
In the Kayastha community in Bihar gujjia, khajja, khoya mal pua during lunch is a norm, and mutton for dinner is a must. An interesting fact is that in every part of the country, on this day, people end up eating some kind of mutton dish paired either with poori or steamed rice. In Bengal it’s kosha mangsho, in Bihar it is mutton curry, in UP it's mutton biryani or kadhai sort of curry and in Maharastra, it’s again a sukha mutton or a dry preparation of the meat.
The vegetarians satisfy their cravings mostly by making a spicy kathal curry (jackfruit) as it is in season and also close mock meat. There are some households that do a kathal biryani too. Another common dish is the Dahi vada which has variants like, kanji vada, dal vada made both sweet and savoury.
Like all Indian festivals, Holi is all about rituals, colour, celebration, fun, revelry, merriment, and love. And lots of delicious food and drink…special Holi dishes. Add to the joy of this festival of colours with some awesome traditional Holi recipes that will make it a memorable and fun day.
Holi is here. Get ready to welcome spring with gulal, pichkaris, water balloons, buckets of coloured water, and mouthwatering Holi recipes.
To make the task easier, I came up with this
Bread ke Dahi Vade which tastes exactly similar to the real deal and making them is a breeze. You must definitely try this recipe.
Preparation Time = 10 mins.
Cooking Time = 0 mins. 2 Persons 1 Cup = 250 ml.
- 1 Teaspoon = 4 g.
- 1 Tablespoon = 15 g.
Ingredients:
- Bread Slices — 3 To 4 Nos.
- Beaten Curd — 1 Bowl
- Green Chutney — ½ Bowl
- Tamarind Chutney — ½ Bowl
- Coriander Leaves — ½ Bowl
- Salt To Taste
- Black Salt To Taste
- Red Chilli Powder To Taste
- Roasted Cumin Seeds Powder To Taste
- Dried Mint Leaves Powder To Taste
Method
• Cut the bread slices into round shapes using a round lid or a cookie cutter
• Add ½ teaspoon of salt in a beaten curd
• Mix well. If you like sweet dahi vada add powdered sugar
• Dip the bread slices in curd
• And, after dipping keep them in a serving tray
• Add little curd on the bread slices
• Add little green chutney on the bread slices
• Add little tamarind chutney on the bread slices
• Add little salt on the bread slices
• Add little black salt on the bread slices
• Add a little red chili powder on the bread slices
• Add little roasted cumin seeds powder on the bread slices
• Add little dried mint leaves powder on the bread slices
• Garnish with little coriander leaves
• Bread Ka Dahi Vada is ready
• Prepare just before serving otherwise bread becomes soggy
