11 remarcable facts about Holi
1. Holi appeared in India as a holiday of spring.
2. Holi is one of the few holidays, that exist on Earth, which is celebrated everywhere. Now it is gaining special popularity in North America and Europe.
3. Holi is, perhaps, the least religious of the Hindu festivals, in which singing, dancing, and merriment came to the forefront.
4. It is a two-day holiday. On the night of the first day a fire is lit, which is called "Holika Dahan". On the second day the main colorful celebration takes place.
5. Holi is known for its water fights. People do not only sprinkle each other with dry paint, but also fill cylinders and water pistols with different colors of water and pour it around.
6. On Holi people share their joy not only with friends, family, and relatives, but also with strangers. Holi erases all differences - class, religious, age, and also any tension between people.
7. There is a popular phrase describing Holi: "Bura na mano holi-recipes hai", which means: "Do not be offended, this is Holi."
8. In some places there is a very unusual Holi celebration - people shower each other with flower petals.
9. In India, before coating another one with paint, people usually apply each other a tilak - a vertical line in the middle of the forehead.
10. Usually, Indian mothers carefully monitor the hygiene and appearance of their children. But, on Holi, parents allow their children to smear in paint as much as they can.
11. On the eve of Holi, women of the house make treats called papri, gujiya, namkin.
Traditionally, these snacks are made at home: food made by own hands is valued much more bought in the store.
In honor of Holi we offer you recipes for some of these treats.
For the dough you will need:
500 gr of wheat or corn flour6 tbsp. of vegetable oil or melted ghee (boiled butter)
For the filling you will need:
500-600 gr. khoya (can be replaced with ricotta cheese)
½ tsp. pounded green cardamom
25 grams of chopped almonds
25 grams of chopped cashews
25 grams of seedless raisins
25 grams of coconut chips
350 grams of sugar or powdered sugar
Sift flour, then mix into it 6 tbsp. of oil. Very carefully, with your hands, knead the dough until there are no crumbs. Add a little water and mix further, gradually adding water, so that the dough becomes soft, but dense. Put the dough aside, covere it with a tissue.
Pound khoya and fry it in a deep frying pan until light brown. Add sugar and cardamom powder and mix well. Then add almonds, cashews, coconut, and raisins. Cook for 2 minutes, then remove from heat and refrigerate.
Divide the dough into small pieces. Roll each slice into a circle with a diameter of 10 cm. Place a mixture of khoya and nuts on one side of the circle, bend the dough in half, covering filling with the second half of the dough circle, and blend the edges of the dough. Make sure that the filling does not go out.
Prepare all the gujiyas and cover with a tissue.
Heat a frying pan with butter and fry the gujiyas on medium heat until golden brown. Remove excess fat from the ready-made ones.
Store the gujiyas in a tightly closed container.
Crispy Masala Puri
3 tbsp. whole wheat flour
1 tbsp. Red chili
1 tbsp. Turmeric
½ tbsp. Ajwan seeds
2 tbsp. Vegetable oil
Salt to taste
Mix all the ingredients in a deep bowl, add water. You need to get thick dough. Moisture the dough with vegetable oil, cover it with a tissue, and leave for half an hour.
Separate it to small pieces of equal size and make balls out of dough. Roll out the balls with a rolling pinб so that you get a round thin piece with a diameter of about 75 mm. On the surface of a puri make holes with a fork at the same distance from each other.
Fry the puris in a frying pan in oil until golden. Soak over excess fat with a napkin and let the puris cool down a little. Store in an airtight container.