Vrat ke Aluu

Ingredients:

• 1/2 tsp peper powder
• 3 tbsp ghee
• salt to taste (sendha namak)
• kadi pata
• 5-6 boiled potatoes
• 2-3 green chilies
• coriander leave
  

Method

• Put ghee in a pan. Heat up the ghee and mix in kadi pata and green chilies and mix it well.
• Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.
• When the potatoes are half cooked mix in salt and mango powder. Mix well.
• When the potatoes look little crispy and golden brown turn the gas off. Garnish with coriander leave

Gujiya

As all of us know that Holi is the festival of colors there are plenty of dishes made in this festival, Gujiya is probably the most popular and certainly the most famous, it is an Indian sweet dish, specially prepared in Holi and a totally vegetarian Indian recipe.





Ingredients:


For the Cover:

• 500 gms Maida
• 6 tablespoon Oil / melted ghee
• Ghee / Oil to fry

For the Filling:

• 500-600 gms Khoya
• 1/2 tsp green cardamom powder
• 25 gms chopped almond
• 25 gms raisins
• 25 gms dried shredded coconut
• 350 gms powdered sugar or to taste

Method

Sieve the maida, and mix the six tablespoons of oil with it 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 soft but tight dough.
Set aside and cover with a damp cloth.
Now take the khoya and mash it fry it in a kadhai / deep pan till light brown in color. Add sugar and cardamom powder into the khoya and mix well. Now add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. And allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Gujiya moulds can also be used. Take care that the filling does not ooze out. Prepare all the gujiyas and spread on a cloth.
Heat ghee in a kadhai and deep fry the gujiyas on a medium flame. When golden brown in color, drain from oil and remove.
Store for use in an airtight glass jar.