Holi Hai ~ Round Up

Holi is not only festival of colours, but also of merry making and forgetting all your troubles and rivalry. This time Daawat (Invitation) was not only from my end, but from all my friends. Let's indulge in authentic and traditional recipes prepared for the colourful festival. Thank you all for such lovely and enthusiastic participation as always.


Let's start the Daawat from my place. This was my first Holi after marriage in India. I had wonderful time playing holi, dancing and treating my family with delicious food. My Daawat includes cool, refreshing Fruit Salad, Spicy and yummy Lilva Kachori and rich and unique Mixed Dal Kofta Curry

Kamala of Kamala's Corner celebrated the colourful festival of Holi by preparing Sweet Samosa and Curd Vadai

Viki of Viki's Kitchen shares her sweet train journey experience by preparing sweet parathas known as Paruppu Boli for the festive occasion.

Shama of Easy 2 Cook Recipes had prepared this unique Kadhi Basanti for the colourful Basant Ritu / Basant Pachmi (Spring season). She also comes up with traditional Puran Poli

Preeti of Khaugiri comes up with authentic Maharashtrain Curry, Katachi Amti, prepared during the festive season of Holi. This curry is like a leftover miracle of Puran poli. So next time when you plan to make Puran Poli you are actually planning to prepare two dishes.


Sanika of Spicy & Tangy.....Sweet & Yummy !!!! also showcases whole lot of authentic Maharashtrian dishes which includes, Katachi Amti, Karanji and Puran Poli for the Holi. The Platter is full of Spicy, Tangy,, Sweet and Yummy dishes just like the name of her Blog.

My dear friend Priti of Indian Khana celebrates her first Holi after her marriage by cooking Vada, Dahi Vada, Palak Paneer with Parathas for the entire family.


Ankita of A Veggie's Cookbook also treats us with Katachi Amti and Puran Poli.
My sweet Friend Padma Rekha of Rekha's Kitchen celebrates Holi with this unique Meetha Chawal for her Bal Gopal.

Priyanka of Asankhana, celebrates all festival in true spirit, She Conveys Holi ki Mubarakbat by preparing delicious North Indian pakwaans like Mathri, Nimki, Thekua, Gujhia,Lal Mirch Achar,Thandai, Kathal curry,Malpua, Urad Kachodi,Dahi wada and Salad for the vasant panchami.

Jaishree of Ruchi celebrates Holi by preparing this Culinary specialty which is prepared by generations in her family called Sweet Rice Puttu.

Trupti of Recipe Center celebrates this fun filled and carefree festival by making Thanda thanda cool cool - Thandai.

Divz of Yumworld treats us with yummy dishes prepared for Holi. She enjoys the festive spirits to the fullest, but she truly enjoys treating her blogger friends by posting delicious Gujia, Dahi vada, Poori, and Kaala Chana before she goes to play her dry holi.

Sukanya of Sukanya's Musings shares some fond memories with these dishes, she prepares delicious Puffed Rice Uppuma (Pori Upuma), this dish has unique name called Sushila in Maharashtra. She had also Sweet Banana Fritters with lovely colourful Rainbow for this colourful festival.And the list of other exotic dishes prepared by her our Katachi Amti and Puran Pori.

Poornima Nair of Tasty treats, treats us with tasty Elaichi Shrikhand and rich Puran Pori.
Gopi Shah presents Healthy N Tasty Ghughra / Gujjia with a twist. To know the twist check out her blog.

Aquadaze had Served with Love, rich and delicious Kheer/ Payasam

EC of SimpleIndianFood, has authentic Malpua served for Holi.

Asha of Foodie's Hope, has cooked Dil Se unique Dill Dabeli Masala Paratha

Khane Ke Shaukeen, Sonal contributes lovely Dahi Wada and mouth watering Bhargav Kachori.

Bhawna, From Her Palate, serves us with rich Gujia and Crunchy Chivda.

Queen of her Kitchen, Supriya prepares this colourful Puran Poli for the festival.

Swapna of Cooking with Swapna had prepared this crunchy and tasty Thattai for the event.

Smitha of Saffron Appron comes up with simple, yet colourful and tasty Vegetable Pulao for the event.
Uma of Essence of Andhra presents this pretty and pink colourful Coconut ladoos, for the colourful festival.

Malini shares with us from her Khazana of her Khana, Misti Singhara (Sweet Samosa), which happens to be her favourite dish.

Ekta Gupta of My Recipes Flavours, had prepared rich and delicious Gujiya.

Priya shares Easy N Tasty recipes of Rava ladoos to celebrate the festive occasion.

Lakshmi of Kitchen Chronicles comes up with these gorgeous Kesari and Boondi Ladoo

Ashima of Tummy Times presents rich Rabdi for the festival

Once again thank you friends for your wonderful participation and delicious entries. I hope I have covered all the entries. If I have missed any entries, kindly intimate me about the same by leaving a comment in this post.

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Event Announcement --- Holi Hai!!!

Last Year Festive Food celebrated all major festivals with a bang. This year was invited by celebrating Makar Sankranti. Let's welcome Spring with colourful event of Holi

Rang Barse Bheege Chunarwalli Rang Barse................Holi Hai!!!

Holi, one of the most important Hindu festivals, is a lively fiesta that is associated with India. It’s amongst the important festival of Hindus. Holi celebrates the spirit of life which is happiness and merriment. This festival is about letting go whatever has happened and enjoy life together with friends and family.

Holi is a festival that is usually celebrated right after winters. It is celebrated in the month of March-April. The dates vary every year due to the fact that the Hindu calendar is based on solar cycles. This is a colourful festival celebrated with much joy and fervour all over India. The most famous Holi is played in Vrindavan-Mathura regions of the state of Uttar Pradesh.

Holi is the festival of freedom from social norms. Colours and 'Gulal' are showered on the people dressed up in white clothes and the whole community seems to merge into one big fraternity under the guise of colours, without any distinction of caste, creed, colour or sex. Children with 'pichkaris' (big syringes to squirt coloured water) and faces smeared with colour look adorable. People exchange good wishes, sweets and gifts. Holi parties are organized in the grounds where people dance to the rhythmic beats of the drums and sing Holi songs. Light snacks and milk-based cool drink known as 'Thandai' are often served in these parties that may be intoxicated with 'bhaang'. Also known as 'Phagwah', Holi is celebrated with colours to welcome the Spring season.

In spite of being such a colourful festival, there are various aspects of Holi which makes it so significant for our lives. Though they might not be so apparent but a closer look and a little thought will reveal the significance of Holi in more ways than meets the eyes. Ranging from socio-cultural, religious to biological there is every reason why we must heartily enjoy the festival and cherish the reasons for its celebrations.

Guidelines for Celebrating Holi Hai Event

Prepare any dish traditionally prepared at your place to celebrate the festive spirit of Holi be it sweets, savoury snacks, curry, parathas etc . One can even participate by posting festive pictures, and description of Holi festival.

The last date of sending entries for Holi Hai is 23rd March 2009.

Bloggers need to add a link back to this event announcement. I would be glad if you can include the Vibrant and Colourful Holi logo. There are no restrictions on the number of entries.

Send in your entries at Indian.festivefood@gmail.com with the subject line
''Holi Hai'' along with the below mentioned information:

• Name:

• Dish Name:

• Blog’s Name:

• Blog URL:

• Post URL:

• Picture of the Dish:

Note ~ Entries without an email will not be included in the round up.

Non Bloggers need not get upset, email your recipe along with the picture. We will post it on your behalf and include it in the round up.

Old posts are accepted, provided they are republished by linking back this event announcement along with the logo.

So friends participate with full vigour and zest in this splash of joy and colourful festival of Holi!

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Cranberry and Apricot Swirl Cookies ~ Pinwheel Cookies

Christmas fruit cakes have been posted on many blogs, so I thought of doing something different and yet complement the Christmas flavour. My swirl cookies or pinwheel cookies are inspired by the classic swiss rolls. They are filled with the fruity combination of cranberries and apricots, infused with the flavours and aromas of Christmas spices (cinnamon and cardamom).


Ingredients:
11/2 Cup Maida / All Purpose Flour / Self Raising Flour
1 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
1/2 Cup of Butter (Cubed)
1/2 Cup of Sugar
1 Egg
1/2 Cup of Cranberries
1/2 Cup of Apricots
1/2 Cup of Raisins
1 Tablespoon of Orange Zest
1/2 Teaspoon of Cinnamon Powder
1/2 Teaspoon of Cardamom Powder
1/3 Teaspoon of Nutmeg Powder
1/2 Teaspoon of Butter
1 Teaspoon of Honey

Method:
1. Sift the flour, baking powder and salt together and keep aside.
2. Take cubed butter and sugar in a bowl, and with the help of an electric beater or hand blender whisk them together for almost 3 minutes or till the butter becomes very fluffy and double in size.
3. Now add the egg in the butter mixture and whisk it again for 5 minutes. The mixture will become very fluffy and will increase in the volume. Use hand blender for whisking it makes life easy.
4. In a food processor pour the butter , egg mixture and flour, blend it till the flour turns in to a soft dough. You can knead the dough with your hands, but I prefer blending cookie dough in a food processor as it is less messy and you don't have to handle soggy dough in your hands. The dough will be soft and fluffy.

5. Wrap the cookie dough in a cling film and put in your deep freezer for 40 minutes to make the dough tough.

6. Meanwhile prepare a fruity filling. Soak raisins in a bowl of warm water for 20 minutes. In a bowl, add Cranberries, Apricots, Soaked and drained Raisins, Orange Zest, Cinnamon Powder, Cardamom powder and Nutmeg Powder. Blend them together and form a Coarse paste.
7. Add honey and butter in this fruity filling and mix properly and keep it aside.

8. Remove the tough cookie dough from the freezer and place the dough in between two wax papers or oiled cling film and roll it in a long rectangular shape.

9. Remove the top wax paper / cling film and spread the fruity filling on the rolled cookie sheet evenly.

10. With the help of the wax paper below roll it up the cookie dough. Once the dough is entirely rolled up, again cover it with a cling film and freeze it inside the freezer for 40 Minutes.

11. Preheat the oven on 180 degree Celcius.
12. Remove the roll from the freezer, unwrap it and cut the roll in to slices. These slices gives the swirl effects.
13. Place these cookies of the ungreased cookie sheets or baking paper and bake on 180 degree celcius for 8 - 10 minutes or till edges are firm and bottoms are lightly browned.
14. Once baked, remove them from the oven and allow the cookies to cool on a wire rack.
15. You can have this delicious cookies warm as well as cold and they can be stored in the air tight containers for a week. I have stored them in a cute Christmas Box.

This is my entry for my very own Christmas Feast Event

This entry also goes for Santa's Holiday Challenge and Baking for Beginners event

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Verry Berry Surprise - Revisited!

Well, as per my understanding of history, Christopher Colombus was actually trying to find another way to reach India - Land of Spice. But in that exploration he landed up discovering the world strongest country America. His biggest mistake, turned out to be a marvellous discovery. Now, the Colombus within me wanted to cook Strawberry Cream, an exotic dessert served at Wimbledon. I was amongst the fortunate ones to watch the current wimbledon match, with few of my friends who had paid visit to Land of Queen, Great Britain. My dear hubby being busy in the office, couldn't make it for the match. So, I thought of cheering him up by making strawberry cream at home for our Sunday Night Project. But when I went to the nearby supermarket to pick up fresh strawberries, they were all off from the shelves. Poor me :(, quick came the idea to pick up summer berries (rasberries and blue berries) instead. So here it is....presenting my ''Verry Berry Surprise''


Ingredients:
100g Rasberries
100g Blue Berries
50g of Creamy Custard
50g of Mascarpone (Dessert Cheese)
3 Tablespoon of Strawberry Jam
4 Trifle Sponges / Any soft sponge cake
1 Tablespoon of Ginger biscuit Crumbs
1 Tablespoon of Sugar

Method:
1. Take rasberries and blueberries, keeping few of them aside. Add sugar and blend both the berries together and make a smooth puree.
2. Mix Custard and Mascarpone together. Mascarpone is a cheese specially used for desserts to soften the cream or custard.
3. Now take a serving glass, add berry puree. Now make layer of custard and mascarpone mixture. On top of custard add few pieces of berries kept aside and Jam. Make one more such layer.
4. Decorate with remaining pieces of Berries and ginger biscuit crumbs and a dollop of Jam.
Your tongue is waiting to lick Verry Berry Surprise :)

This is my entry for my very own Christmas Feast Event

This entry also goes for Home Made Christmas Gifts and Santa's Holiday Challenge

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Announcing : Christmas Feast Event

After the fun and frolic celebrations of Children's Day, Diwali, Onam, Navratri, Krishna and Ganesh Chaturthi and Rakhi, Festive Food Events are all geared up and are back to celebrate this whole month as the ''Christmas Feast Event''

Christmas is a celebration of the birth of Jesus. The holiday's connection to Christ is obvious through its Old English root of "Cristes maesse" or Christ's Mass. For Christians, it is the time to renew one's faith, give generously and consider the past. But Christmas is also a secular celebration of family--one that many non-practicing Christians and people of other religions are comfortable accepting as their own.

Christmas is also a fascinating miscellany of traditions: one that combines pre-Christian pagan rituals with modern traditions. Every family that celebrates Christmas has its own customs--some surprisingly universal, others entirely unique--but all comfortably familiar in their seeming antiquity.

Modern customs of the holiday include gift-giving, church celebrations, and the display of various decorations—including the Christmas tree, lights, mistletoe, nativity scenes and holly. Santa Claus (also referred to as Father Christmas).

Santa Claus is visting your blogs to enjoy the Christmas Feast

Guidelines for Celebrating Christmas Feast Event

Prepare any dish that goes with the festive spirit of Christmas. One can even participate by posting festive pictures, Christmas decorations, winter scene, description of Christmas festival etc.

The last date of sending entries for Christmas Feast is 2nd January 2009.

Bloggers need to add a link back to this event announcement. I would be glad if you can include the Christmas Feast logo. There are no restrictions on the number of entries.

Send in your entries at Indian.festivefood@gmail.com with the subject line ''Festive Food'' along with the below mentioned information:

• Name:

• Dish Name:

• Blog’s Name:

• Blog URL:

• Post URL:

• Picture of the Dish:

Note ~ Entries without an email will not be included in the round up.

Non Bloggers need not get upset, email your recipe along with the picture. We will post it on your behalf and include it in the round up.

Old posts are accepted, provided they are republished by linking back this event announcement along with the logo.

So don't let the Santa down and enjoy Christmas Feast with him.

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Creamy Strawberry and Apple Drizzle

A simple yet delicious dessert that is guaranteed to liven up any dinner party, thats what this Creamy Strawberry and Apple Drizzle can do!!

I suggest that one may involve kids during the prep as they may enjoy decorating this dessert using the squirty cream from the freeze can.

Ingredients:
8 - 10 Small slices of Vanilla Sponge cake
1/2 Cup of Apple Dessert Sauce (Easily available in Supermarkets)
1/2 cup of Strawberry Dessert Sauce (Easily available in Supermarkets)
1 Cup of Mascarpone (Italian full fat dessert cheese)
Bottle of Squirty Cream or Whipped Cream

Method:
1. Take a bowl, add mascarpone and 1/4 Cup of Strawberry sauce. Whisk the sauce and mascarpone thoroughly and keep aside.
2. Heat the pan and place slices of vanilla sponge cake on it and let it dry roast for 1 minute, or till it turns a bit crispy and amd light brown in colour. Make sure that you dont dry roast the cake for too long.
3. Take a glass or a wine glass, place roasted cake in the glass. Add a dollop of apple dessert sauce and then follow up with a dollop of the mascarpone and strawberry sauce mix over the apple sauce.
4. This way depending upon the size of your glass, one can make one more layer of cake, mascarpone mixture and apple sauce.
5. Decorate it with Squirty Cream or Whipped Cream and drizzle the strawberry and apple sauce on the sides of the glass and on top of the cream. This will make your guests go licking your dessert.

Keep your Creamy Strawberry and Apple Drizzle in the refrigerator and serve when your guests are through with their main dish.

This is my entry for Madhavi's lovely Children's Day Event.

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Paneer Roll

After seeing glimpses of party food cooked by Rahul, its time to share the recipes of the same. A party can mean anything from drinks with savouries to a full blown dinner. With a little forward planning one can throw and enjoy a successful party. Nature of food is really important for party, general rule is keep it quick and easy. After all, you want to enjoy your party as much as your guests, Right??
One such quick and easy to serve starter for our party was Paneer Roll. Which was hot starter and was loved by all taste palates.

Ingredients:
1 Packet of Filo / Phyllo Pastry Sheets
100 gms Paneer
2 Medium Sized Chopped Onions
2 Medium Sized Chopped Tomatoes
1 Tablespoon Ginger - Gralic Paste
1 Teaspoon Cumin seeds
1 Teaspoon Coriander Powder
1 Teaspoon Red Chilly Powder
2 Teaspoon Pav Bhaji Masla / Garam Masala
1 Tablespoon of Chopped Coriander
Salt to Taste
Oil

Method:
1. Grate the paneer and keep it aside.
2. Heat the oil, add cumin seeds, once they start spluttering add ginger - garlic paste and Onions, saute till onions turn light pink in colour
3. Add tomatoes, red chilly powder and coriander powder and cook till oil starts leaving the side of the vessel
4. In the end add grated paneer and pav bhaji masala or garam masala powder and mix it well. Let it simmer for few minutes. Garnish it with coriander leaves and remove from the heat and allow it to cool.

5. Take pastry sheets, fill the paneer stuffing and roll it, seal the ends of the pastry sheets by greasing the ends with water.

6. Now place your rolled sheets in the Oven. Let it cook on 180 degree celcius for 5 minutes or till the sheet starts turning light brown.
7. Once cooked remove it from heat and cut the long stuffed sheets in to desired shapes and serve it hot with Chutney, Sauce and Dips of your choice.

Paneer is loved by all and especially kids, hence this is my entry for Madhavi's Lovely Children's Day Event.

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Malar was kind enough to share with me Yum Yum Blog Award, thank you for this honour and appreciating my efforts.

Sudeshna has shared with me Great Buddy, Kreative Blog Award and Perfect Blend of Friendship Award, thank you gal for those kind words and will cherish this Friendship.

Vij has also shared with me Coolest Blog - Butterfly Award

Thank you all for these lovely Awards!

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Mathiya ~ Mathia and an Award

Mathiya or Mathia is another savoury snack which is a must in a Gujarati household during Diwali. Traditionally Gujaratis prepare many sweets and savoury snacks during Diwali, but in this world of frozen food and ready made items all this are readily available in stores and save the cooking time. But I have always seen my maternal granny cooking all these snacks for us in Diwali. This time I thought will follow her foot steps and take up Herculean task of making our authentic Mathiya or Mathias. Mathiya or Mathias are almost like papad but spicer than papad. I call it a Herculean task as you need to apply lots of pressure in kneading the dough of Mathiyas like papad.

Ingredients:
100g. Muth Dal Flour
100g. Urad Dal Flour
2 Tablespoons of Besan (Bengal Gram Flour)
2 Teaspoons Papad Khar / Soda Khar
1 Teaspoon of Ajwain
1 Teaspoon of Turmeric powder
3 teaspoons of Red Chilly powder
Salt to taste
Water
Oil

Method:
1. Sieve all the flours with salt and Papad khar in a bowl. Papad khar is a type of soda used for in papad, it contributes to the crispiness of the papad.
2. Add 1 teaspoon of oil, 1 teaspoon of red chilly powder, turmeric powder and ajwain to the flour. Add water and knead the dough. Try to pound the dough in a Stone mortar, if you have one. If you don't have stone mortar than pound it with the help of fist of your hand. Pound it for 20 minutes.

3. Stretch the dough and try to make small balls by cutting it with the help of a thread or make small balls the way we make it for puris and rotis. Roll the balls in round shape and size of puris.

4. Deep fry these Mathiyas / Mathias till golden brown.
5. Once they are fried, sprinkle red chilly powder on top and store it in an air tight container.

This is my entry for Priti's Diwali's Celebration Event

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Yasmeen, and Viki has passed me this cute, cuddly Chocoholic Award and how can one say no to irresistible Chocolates :). Thank you for sharing it with me..

I would like to pass the sweetness of Chocolate to my new friends

Trupti
N33ma
Curry Leaf
Gita's Kitchen
UJ

Congrats girls, lets spread the sweetness of Chocolate in to our new friendship

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