Eat plenty of green vegetables and fruits. Melons and oranges are cooling. Milk, curd and buttermilk intake should be increase. Sharbets made from khus-khus roots are very cooling.

Enjoy your colas and other soft drinks but remember they can be fattening. Tender coconut is a good substitute for aerated drinks. Drink plenty of water in summer. Water has zero calories, quenchers thirst better than sweetened, beverages and helps keep the body cool. It is safer to drink filtered and boiled or bottled water.

Rooh Afza was introduced in 1907 and was included in the first list of drugs and Hamdard in 1908. It is a delicious drink and that can be used in a number of ways. You can either mix it with lassi or soda to make a refreshing drink in summer, with milk to make a milkshake, or even pour it over your ice cream.  You can  make tasty desserts by adding Rooh Afza to faloonda, custard, phirni, fruit salad or jelly.

Rooh Afza is made from herbs, which has medicinal properties and fruits like oranges, pineapples, and watermelon. Vegetables (carrorts, palak and pudina) and flowers (rose and keora) are also used along with khas and sandal wood for its formulation.

Rooh Afza is very effective in the management of fatigue and mild anaemia. It increases haemoglobin and calcium levels of blood. Patients treated with Rooh Afza have experienced great relief in symptoms such as giddiness and numbness.

1. Apple Milk Drink Recipe

• Ingredients: 2 Apples (Peel & cubed), 2 Tbsp. of Sugar, 2 Tbsp. of Rosewater, 2 Cups of Cold Milk, Crushed Ice
• Method : Take all the ingredients except ice in a blender and blend it for 15 sec at high speed, until they mixed well, then pour the drink into glasses and add crushed ice. Apple Milk Drink is ready to serve.

2. Aloo Kachori Recipe

• Ingredients : 500g. Potatoes, 100 grams Arrowroot, 1 Grated Coconut, 2-3 Nos. Green Chilies, 1Tsp. Cardamom Seeds, 1-2Tbsp Lemon Juice, 1-2Tsp. Sugar, Salt to taste
• Method: First boil and mash the potatoes, mix it with 50 grams arrowroot, salt and knead it into stiff dough. To make filling, mix the grated coconut with crushed green chilies, sugar, lemon, cardamom and salt. Now take a small portion of the dough and pat between palms to make a small puri, then stuff this puri with coconut mixture and form into a ball, repeat the process to make rest of the kachoris. Douse the balls in the remaining arrowroot and deep fry in hot oil until it gets golden brown. Aloo Kachori is ready to eat. Serve hot with chutney.

3. Cashew Cake Recipe

• Ingredients : 1 cup raw unsalted Cashews, 2 cups of Sugar, Half cup Ghee, A pinch of Saffron, 2Tbsp. Milk
• Method: Soak cashews in hot water. Grind them into a rough paste, adding 1 tbsp milk in between, mix cashew paste with sugar and 2 tsp ghee in a pan. Stir and cook, adding the remaining ghee, mix saffron with 1 tbsp milk and stir in the mixture. Cook until you get a layered consistency. Butter a plate and pour in the mixture. Cool and slice into small squares. Cashew Cake is ready to serve.

4. Corn Capsicum Recipe

• Ingredients : 1 cup raw unsalted Cashews, 2 cups of Sugar, Half cup Ghee, A pinch of Saffron, 2Tbsp. Milk
• Method: Soak cashews in hot water. Grind them into a rough paste, adding 1 tbsp milk in between, mix cashew paste with sugar and 2 tsp ghee in a pan. Stir and cook, adding the remaining ghee, mix saffron with 1 tbsp milk and stir in the mixture. Cook until you get a layered consistency. Butter a plate and pour in the mixture. Cool and slice into small squares. Cashew Cake is ready to serve.

5. Broken Wheat Kheer Recipe

• 

  Ingredients : 1 Cup broken wheat, 1 Cup Coconut Milk, 2Tsp. Cardamoms Powder, 1 Cup Jaggery, 2Tsp Corn flour, 2 and Hald cup of water.

• Method: Grind the wheat in a dry grinder. Heat ghee in a pan kept on flame, add the grounded wheat and saute till it turns pink in color, now take it out and transfer it into a pressure cooker, add water to the wheat and cook till it becomes very soft. It takes approximately 8-10 minutes. Now add jaggery to the cooked wheat and simmer for one minute. Stir occasionally, remove from the flame, mix corn flour with coconut milk and add it to the porridge, add cardamom powder, broken wheat kheer is ready to serve.

6. Chana Dal Pancakes Recipe

• Ingredients : Half cup Chana Dal (soaked and drained), Half cup Fenugreek Leaves (chopped), Half cup Spinach (chopped), Half cup Carrots (grated), 4 to 6 Curry Leaves (chopped), 1 tbsp low-fat Curd, 1 sachet Fruit Salt, 1 tsp Ginger (grated), 1 or 2 Green Chilies (chopped), 1Tsp. Olive Oil, Salt to taste.
• Method: Soak the chana dal overnight and then grind it into paste and add fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies and salt to the chana dal and mix well. Now, add the curd and fruit salt and mix well. Place a non-stick pan on flame and let it heat up, Take a tbsp of the chan dal mixture and spread it on the pan, to make a pancake of 5-inch diameter, Add a drop of olive oil in the sides and cook on a low flame, Flip over and cook from the other side as well, with a drop of oil, cook till both sides are golden brown. Its ready to serve hot.

7. Lauki Burfi Recipe

• Ingredients : 2 cups grated Lauki, 1 Litre Milk, 1 Cup Khoya, Half Cup Sugar, 1Tbsp. Cardamom Powder.
• Method: Boil the milk in a pan, add the grated lauki in boiling milk, when half of the milk is left, add khoya, sugar and color, when the froth starts leaving the side of the vessel, transfer it in an pre-greased aluminium tray, add cardamom and cut it into pieces after an hour, Lauki Ki Burfi is ready.

8. The Indian Thandai Recipe

• Ingredients : 1 Liter Milk, 2-3 cup Water, Half cup Sugar, Half Tbsp. , 1Tbsp. Almonds, 10-12 Peppercorns, A few Saffron Strands,  Half Tsp. Cardamom powder, 1 Tbsp. Dried watermelon seeds, Half Tbsp. Poppy seeds, 1/4 Cup fresh rose petals
• Method: Boil the milk in a pan and allow it to cool, meanwhile soak aniseed, almonds, watermelon seeds, poppy seeds and rose petals in 2 cups of water, grind soaked ingredients to make a smooth paste, pour remaining water into this paste and strain through muslin strainer, extract the liquid into a vessel. Add the sugar, peppercorns, powdered cardamom, saffron and mix well, now blend the above-made mix with milk. Chill for about an hour before serving.

9. Kachori Recipe

• Ingredients : 1 cup Flour, Half cup Yellow Moong Dal (soaked), 1/4 cup Gram Flour , 1/4 tsp Fennel Seeds (saunf), powdered, 1/4 tsp Cumin Powder (Jeera), 1/4 tsp Garam Masala, 1/2 tsp Red Chilli Powder (lal mirch), 1/ 4 tsp Baking Powder, Oil for frying, Salt to taste
• Method: Mix flour, salt and baking powder and make smooth dough, grind the soaked yellow moong dal, heat oil and fry grinded dal lightly in it, mix all seeds powder, gram masala and red chilli powder, cook it till it turns dry, add gram flour and stir it for while, stuffing mixture for kachori is ready, roll out small balls of equal size out of the dough, stuff the mixture in it and seal the edges, heat the oil and fry the balls till it turns brown, serve it with green chutney.

10. Vegetable Rolls Recipe

• Ingredients : 2 cups All-Purpose Flour, 1 tbsp Rice Flour, ½ tsp Baking Soda, ½ cup Ghee, 2 tbsp Cooking Oil, 2 Green Chilies (chopped), 1 Onion (chopped), ½ cup French Beans (chopped), 1 Capsicum (chopped), 1 large Potato (chopped), 2 small Carrots (chopped), 1 tsp Cumin , Salt and Pepper (to taste)
• Method: Combine all-purpose flour, rice flour, baking soda, salt, half amount of ghee, and enough water to knead smooth and elastic dough. Set aside, heat oil in a frying pan and add chopped chilies, add the vegetables and fry until golden and tender, sprinkle salt, pepper, and cumin powder. Mix well, remove from heat, divide the dough into medium balls and roll out on a floured surface to ¼-inch thickness, butter a non-sticky griddle with ghee and heat on medium-low flame, simmer the rolled-out dough until golden brown, turn and drizzle some ghee, cook the other side until slightly golden and place some vegetable mixture in a line, fold and roll up carefully, repeat with the remaining dough and vegetable mix, serve delicious rolls with tomato ketchup or green chutney.

So here are these 10 best recipes collected from various sources from the internet, you can try out these recipes in this holi or any other time. So be prepared for this Holli eat good and don’t waste water. Happy Holli.

Holi Recipes

There are a host of traditional delicacies that are relished on Holi Festival making the occasion even more enjoyable. Here are selected Holi Recipes to help you celebrate the festival to the hilt. Also you can make these Top 10 Holi Recipes Try these simple Holi Recipe with love and make place in the hearts of your loved ones !! If you also have a Holi Recipe to share, do send it to us and help us enhance this largest web site on Holi Festival.

HOLI RECIPES

PURAN POLI

Ingredients :
300gms. chana (yellow gram) dal
300 gms. jaggery (molasses) or sugar
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Method
Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee with flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4″ round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6″ diameter round. Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore increase the calorie level.
Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

GUJIA
Ingredients :
500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.

Method
Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth.
Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool.

Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.

Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up.
Store in an airtight glass jar.

PAPRI
Ingredients :
1/2 kg besan.
1 tsp mustard oil.
1 tsp(heaped) salt
1 small tsp red chilli powder
1 cup water
1 tsp methi leaves.(chopped fine)
1/4 kg maida.

Method
Mix besan, salt, red chilli powder and oil well. Knead the mixture into dough. Knead for about five minutes. Add the methi leaves. Knead for another three minutes. Make the dough into a big round ball and throw the dough on the plate to soften it. This should be done for about seven minutes.

Heat oil in a deep-frying pan, on very high heat. While oil is heating, rub some oil on your palm and roll out the dough into a long strip about one inch thick. Cut the roll into inch size pieces. Keep rubbing oil on your palms to keep the roll moist. Flatten each piece out into a round shape and roll it into small chapatis. Lightly dust both sides of the small chapatis or papris with maida.

Fry very lightly, turning the flame from medium to low as required. Do not let the papris turn brown or red. They should look golden yellow when ready.
Drain oil and store in an airtight container.

Dahi Bhalle
Ingredients: (Serves 4)
For the bhallas:
1 cup (200 g) lentils (dhuli urad dal)
600 ml water
1/2 tsp (2 g) salt
1 tsp (5 g) cumin seeds
2 tsp (10 g) ginger, chopped
5 g green chillies, chopped
250 ml oil
For the curd mixture:
2 cups (400 ml) thick curd, beaten
1 tsp (5 g) sugar
1/2 tsp (2 g) salt
3/4 tsp (4 g) cumin powder
1/2 tsp (2 g) black rock salt
1/2 tsp (2 g) white pepper powder
For the garnishing:
1 tsp (5 g) ginger, julienned
1 tsp (5 g) green chillies, julienned
5 g coriander leaves, chopped
a pinch of chilli powder
a pinch of cumin powder
4 sprigs mint leaves
2 2/3 tbs (40 ml) tamarind chutney

Method
Clean the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls.

Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels.

To prepare the curd mixture:
Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.
Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes.
Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney

Malpua

Ingredients:
3 cups of fine wheat flour
1 cup fine semolina (Suji)
2 cups grated jaggery (gur)
2 Tablespoons ghee
1 Tablespoon peppercorns
2 cups milk
1 Lime
1 Tablespoon curd
Pinch each of salt and soda.

Method:
Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture.
Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.

The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime.

Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
Thus fry – Malpuas can be stored for a week or so.
Sweet Kachoris
Ingredients:
250 gm flour
1 tbsp besan
1 tbsp ghee
water for kneading
oil for deep frying

Filling:
100 gm caster sugar
150 gm khoya
100 gm chopped dried fruits
1/4 tsp green cardamom seeds

Saffron Syrup:
250 gm sugar
250 ml water
1/2 tsp saffron strands – soaked in 1 tbsp water

Method:
1. Sieve the flour and besan into a bowl. Rub ghee into the flour with fingertips. Put some water and knead well until dough is smooth.
2. Cover and keep it to cool for fifteen minutes. Mix all filling ingredients together.
3. For the syrup, dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.
4. Roll out dough into flat discs about 4″ in diameter. Put the filling in the center and seal the roll with a little water on its edges.
5. Fry kachoris over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil.
6. Break the top of the kachoris and pour in 1 big spoon of saffron syrup before serving.

View Top 10 Recipes for Holi