Holi

Significance of Holi

One of the most popular festivals, Holi is widely celebrated as the festival of colours. The day when total strangers are treated like best friends, Holi is marked by intense merriment dancing and singing. It is also a chance for men and women to step outside the boundaries of traditional, 'hands-off' norms of social interaction! In certain parts of north India, this extends to the womenfolk thrashing their male relatives after, and in return for, being dabbed with colour.

The festival commemorates the transition from winter to spring. A bonfire is lit on the eve of Holi. The fire is associated with the legendary demoness Holika who tried to burn Lord Vishnu's devotee, young Prahlad, but ended up being consumed by the flames herself. The fire burns the evil spirits as well as the freezing cold.

In North India, it is a tradition to consume the intoxicating bhang in various forms ranging from neat to mixed in combination with milk, sugar and almonds. Sometime it is even deep fried with dough and made into pakoras.

In Maharashtra people observe a ritual worship of the fire. Puranpoli, a bread with sweet fillings, is the traditional dish cooked on this day. The next day is celebrated as Dhulavad when boys smear mud mixed with ashes from the bone fire and utter bad words. The festival of colours in Maharashtra is celebrated on the fifth day after Holi and is known as Ranga Panchami.

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Recipes Festivals in India have a perpetual link with sweets prepared specially for the day. Here are some festival special recipes right from our chef's kitchen.
Puran Poli (Recipe from Mahrashtra) Ingredients 300 gms chana dal 300 gms jaggery 1 tsp. cardamom powder 150 gms. plain flour oil warm water to knead dough ghee to serve Method Filling : Boil dal till it becomes soft but not broken. Drain water for 10-15 minutes. Mix mashed jaggery and cardamom powder in dal. Put mixture in a saucepan and cook till a soft lump is formed. Take care to stir continuously, so as not to charr. Put the mixture through an almond grater little by little till all it is finely grated. Mix oil, flour, add enough water to make a soft dough. Put additional oil to make it softer and pliable. Take some dough and Roll to form a round like a Puri. Put same quantity of the filling on it. Fold the rolled dough from all sides and seal. Roll the ball again to make a bigger round. Roast on ‘Tava’ on low heat till golden brown. Serve with ghee, milk or curry.	Gujia (Recipe from Bihar and UP) Ingredients : Maida 500 gm. Khoya 1 kg. Oil for frying Water 200ml Kishmish Almonds 200 grams Method Mix Maida with 6 tablespoon full of oil. Add water and knead it into a soft dough. Cover the dough with a damp cloth and keep it aside. Heat khoya till it turns light brown. Add sugar, kishmish and almonds cut into long thin strips. Cook for a minute and then let the mixture cool. Divide the dough in small parts. Roll the dough in a round of the size of a puri. Put the mixture in half the portion of the round. Cover the mixture by folding the other half on top and seal the edges. Deep fry on low flame till golden brown. Drain the oil
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Gift a Colourful Holi
	Holi Special Package consisting of Gulal & one water soluble colour, Pichakari and Puranpoli. Price: $ 7.00 Price: Rs. 350.00 Add to Cart Please remember to add preferred date of delivery in box provided for notes and instructions. Disclaimer Deliveries only within PMC and PCMC limits.
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