Holi Festival Feast: A Vibrant Culinary Journey Through Colors and Flavors

As the arrival of spring paints the world with vibrant hues, we gather to celebrate the joyous festival of Holi. This ancient Hindu tradition, also known as the Festival of Colors, marks the triumph of good over evil and the onset of the season of renewal. Amidst the echoes of laughter and the rhythmic beats of drums, families and friends come together to indulge in a feast that tantalizes the senses and nourishes the soul. From fragrant spices to sweet delicacies, each dish embodies the spirit of Holi, inviting us to revel in the warmth of community and the richness of tradition. Join us as we embark on a culinary journey that honors the essence of this exuberant festival and delights in the kaleidoscope of flavors it brings.

Samosas with Tamarind Chutney:

• • Ingredients:
    • For the Samosas:
      • 2 cups all-purpose flour
      • 1/4 cup vegetable oil
      • 1/2 teaspoon salt
      • 1/2 cup water
      • 2 cups boiled and mashed potatoes
      • 1/2 cup green peas
      • 1 tablespoon ginger-garlic paste
      • 1 teaspoon cumin seeds
      • 1 teaspoon garam masala
      • 1 teaspoon coriander powder
      • 1 teaspoon red chili powder
      • Salt to taste
      • Oil for frying
    • For the Tamarind Chutney:
      • 1 cup tamarind pulp
      • 1 cup jaggery (or brown sugar)
      • 1 teaspoon roasted cumin powder
      • 1/2 teaspoon red chili powder
      • Salt to taste
  • Instructions:
    1. Prepare the samosa dough by mixing flour, salt, and oil. Add water gradually to form a firm dough. Cover and let it rest for 30 minutes.
    2. Heat oil in a pan and add cumin seeds. Add ginger-garlic paste and sauté until fragrant.
    3. Add mashed potatoes, green peas, and spices. Mix well and cook for 5 minutes. Let the filling cool.
    4. Divide the dough into small balls. Roll each ball into a circle and cut it into half.
    5. Fold each half into a cone shape, fill with potato mixture, and seal the edges.
    6. Deep fry the samosas until golden brown and crispy.
    7. For the chutney, mix tamarind pulp, jaggery, and spices in a pan. Cook until thickened.
    8. Serve samosas hot with tamarind chutney.

Papdi Chaat

• Ingredients:
  • 2 cups papdi (crispy dough wafers)
  • 1 cup boiled chickpeas
  • 1 cup boiled potatoes, diced
  • 1/2 cup plain yogurt
  • 1/4 cup tamarind chutney
  • 1/4 cup mint-coriander chutney
  • 1/4 cup chopped onions
  • 1/4 cup chopped tomatoes
  • Chaat masala to taste
  • Red chili powder to taste
  • Sev (crispy chickpea flour noodles) for garnish
  • Chopped cilantro for garnish
• Instructions:
  1. Arrange papdi on a serving plate.
  2. Top each papdi with boiled chickpeas, diced potatoes, chopped onions, and tomatoes.
  3. Drizzle yogurt, tamarind chutney, and mint-coriander chutney over the papdis.
  4. Sprinkle chaat masala and red chili powder on top.
  5. Garnish with sev and chopped cilantro.
  6. Serve immediately and enjoy the burst of flavors.

Vegetable Biryani

• Ingredients:
  • 2 cups basmati rice
  • 4 cups water
  • 2 tablespoons ghee or vegetable oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, slit lengthwise
  • 2 cups mixed vegetables (such as carrots, peas, bell peppers, cauliflower), chopped
  • 1/2 cup plain yogurt
  • 1/4 cup chopped cilantro (coriander) leaves
  • 1/4 cup chopped mint leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Saffron strands soaked in 2 tablespoons warm milk (optional, for garnish)
• Instructions:
  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  2. In a large pot, heat the ghee or oil over medium heat. Add the sliced onion and sauté until golden brown.
  3. Add the minced garlic, grated ginger, and slit green chilies to the pot. Sauté for another minute until fragrant.
  4. Add the chopped mixed vegetables to the pot and cook for 5-7 minutes until slightly tender.
  5. Stir in the drained rice and cook for 2-3 minutes, stirring gently to coat the rice with the vegetable mixture.
  6. In a bowl, mix together the yogurt, chopped cilantro, chopped mint, cumin seeds, coriander powder, turmeric powder, garam masala, and salt. Pour this mixture over the rice and vegetables in the pot.
  7. Pour the water over the rice and vegetables. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
  8. Once the biryani is cooked, fluff the rice gently with a fork. Garnish with saffron milk if desired.
  9. Serve hot, garnished with additional cilantro and mint leaves.

Raita

• Ingredients:
  • 1 cup plain yogurt
  • 1/2 cup cucumber, grated
  • 1/4 cup carrots, grated
  • 1 tablespoon fresh mint leaves, chopped
  • 1/2 teaspoon cumin powder
  • Salt to taste
• Instructions:
  1. In a mixing bowl, whisk the yogurt until smooth.
  2. Add the grated cucumber, grated carrots, chopped mint leaves, cumin powder, and salt to the yogurt. Mix well to combine.
  3. Chill the raita in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
  4. Serve chilled as a refreshing accompaniment to the biryani.

Naan Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup warm water
• 1/4 cup plain yogurt
• 1/4 cup milk
• 2 tablespoons melted butter or ghee (clarified butter)
• Additional melted butter or ghee for brushing (optional)
• Chopped cilantro or garlic for topping (optional)

Instructions:

1. In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, sift together the all-purpose flour and salt.
3. Make a well in the center of the flour mixture and pour in the activated yeast mixture, plain yogurt, milk, and melted butter or ghee.
4. Mix everything together until a rough dough forms.
5. Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
7. Once the dough has risen, punch it down and divide it into equal-sized portions (about 8-10 portions).
8. Roll each portion of dough into a ball, then flatten it into an oval or round shape using a rolling pin.
9. Heat a skillet or griddle over medium-high heat. Brush the surface with a little melted butter or ghee if desired.
10. Place the rolled out dough onto the hot skillet and cook for about 1-2 minutes on each side, or until golden brown and puffed up, flipping halfway through.
11. Remove the naan bread from the skillet and brush with additional melted butter or ghee if desired. Sprinkle with chopped cilantro or garlic for extra flavor.
12. Serve the naan bread warm alongside your favorite Indian dishes or use it to scoop up curries and sauces.

Enjoy your flavorful Vegetable Biryani served with Raita and Naan Bread, a perfect main course for your Holi Festival celebration!

Gulab Jamun

• Ingredients:
  • 1 cup full-fat milk powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons ghee (clarified butter), melted
  • 2-3 tablespoons milk, as needed
  • Oil or ghee for frying
• For the Sugar Syrup:
  • 1 cup granulated sugar
  • 1 cup water
  • 2-3 green cardamom pods, crushed
  • A few saffron strands (optional)
• Instructions:
  1. To prepare the sugar syrup, combine sugar, water, crushed cardamom pods, and saffron strands in a saucepan. Bring to a boil, then simmer for 5-7 minutes until the syrup thickens slightly. Keep warm.
  2. In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. Add melted ghee and mix well.
  3. Gradually add milk to the dry ingredients and knead into a soft dough. Add more milk if needed to form a smooth and soft dough.
  4. Divide the dough into small portions and roll them into smooth balls without any cracks.
  5. Heat oil or ghee in a deep frying pan over medium heat. Fry the dough balls in batches until they turn golden brown, stirring gently to ensure even cooking.
  6. Remove the fried dough balls from the oil and drain excess oil on paper towels.
  7. Drop the fried balls into the warm sugar syrup and let them soak for at least 1-2 hours to absorb the syrup.
  8. Serve Gulab Jamun warm or at room temperature, garnished with chopped nuts if desired.

Mango Lassi

• Ingredients:
  • 1 cup ripe mango pulp
  • 1 cup plain yogurt
  • 1/2 cup milk
  • 2 tablespoons sugar (adjust according to sweetness of mango)
  • A pinch of cardamom powder (optional)
  • Ice cubes (optional)
• Instructions:
  1. In a blender, combine mango pulp, plain yogurt, milk, sugar, and cardamom powder.
  2. Blend until smooth and creamy.
  3. Taste and adjust sweetness if needed by adding more sugar.
  4. If desired, add ice cubes to the blender and blend again until the lassi is chilled and frothy.
  5. Pour the mango lassi into serving glasses.
  6. Garnish with a sprinkle of cardamom powder or chopped nuts if desired.
  7. Serve chilled and enjoy the refreshing mango lassi along with Gulab Jamun.

These delicious desserts are perfect for adding a sweet touch to your Holi Festival celebration!

As the Holi Festival celebration draws to a close, the air is filled with laughter, vibrant colors, and the lingering aroma of our delightful feast. With hearts full of joy and bellies satisfied, we gather to reflect on the beauty of tradition and the bonds of friendship and family. From the indulgent sweetness of Gulab Jamun to the refreshing tang of Mango Lassi, each dish has woven its own story of love and celebration. As we bid farewell to this festive occasion, may the spirit of Holi continue to fill our lives with warmth, unity, and the promise of new beginnings. Until we meet again, may every day be as vibrant and joyful as this memorable feast. Happy Holi!

I am very fortunate that where I live, I have Keene International Market, Keene, New Hampshire.