Holi, India's festival of colors, will be celebrated this year on March 9th and 10th. This ancient Indian festival marks the beginning of spring, and its expression of color symbolizes happiness, friendship, love, and the victory of good over evil. Millions of people around the world celebrate Holi by playfully throwing colors and water at each other on the streets.
Celebrate with your friends and family this year with a few of our favorite Holi recipes! From mango lassi to kesari peda and even aloo tikki chaat, we have something for everyone to enjoy during this festive season.
- 2 cups Bowl and Basket spinach, roughly chopped
- 1 large onion, diced
- 1 tbsp Aruj Ginger Garlic Paste
- 1 cup Bowl and Basket all purpose flour
- 1 tsp turmeric
- ½ tsp cumin
- ¼ tsp salt
- Oil for frying
- Pour oil deep enough for deep-frying (about 3-4 inches deep) and heat oil to 350 degrees
- While oil heats, combine all ingredients for pakora in a large bowl and mix until well combined. If mixture seems too dry, add a tablespoon or two of water to help it bind.
- Drop large spoonfuls (about 2 tbsp each) into the oil and fry until golden brown, about 2-3 minutes. Remove carefully to a paper towel-lined rack to cool slightly, then serve!
Prep time: 10 min | Total Time: 10 min | Makes approximately 2 cups
- ½ cup Bowl and Basket whole milk
- 1 cup Wholesome Pantry Organic lowfat plain yogurt
- 1 cup Wholesome Pantry frozen mango chunks
- 1 tbsp Wholesome Pantry honey
- Crushed rose petals or pistachios for topping (optional)
- Place all ingredients except toppings in blender and blend until thick and smooth. Pour into glasses and top with pistachios or rose petals, if desired.
Prep Time: 45 min | Cook Time: 15 min | Total Time: 1 hr | Serves: 4-6 as an appetizer
- 1 cup urad dal, soaked overnight and rinsed/drained
- 1 green chili, chopped
- ½ inch ginger, chopped
- 1 tsp cumin seeds
- a generous pinch of asafoetida
- 2-3 tbsp water, as needed
- ½ tsp salt
For the yogurt topping:
- 2 cups Wholesome Pantry Organic Whole Milk Plain Yogurt
- 1-2 tbsp water
- ½ tsp salt
- 1 tsp chaat masala
- ½ tsp red chili powder
- 1 tsp ground cumin
- Tamarind chutney, coriander chutney, freshly chopped cilantro, for serving
- Add soaked dal to a food processor along with the chopped green chilies, ginger, cumin asafetida and a generous pinch of salt and grind until smooth. If mixture gets a little too thick/dry, add water, 1 tbsp at a time, to adjust until it becomes smooth again.
- Remove from blender and transfer to a mixing bowl. Whisk batter to aerate the mixture (15 seconds or so).
- Meanwhile, heat oil in a large stockpot to 350 degrees to deep fry the vada. Using a small ice cream scoop (or two spoons) drop batter gently into the oil and fry the vada until they are golden brown, about 1-2 minutes. Be sure not to overcrowd the pot and fry the vada in batches. Remove from heat and let sit on a paper towel-lined wire rack.
- Once all the vada are fried, fill a wide, shallow bowl with warm water and place all the vada inside. Let the vada soak for-30 minutes.
- While the vada are soaking, make the yogurt topping. Whisk yogurt in a medium bowl until smooth and no lumps remain. Add a tbsp or two or water if desired to make the consistency more pourable and whisk in salt. Set aside.
- Once vada have finished soaking, gently remove them, one at a time, and gently squeeze them to remove the excess liquid.
- Place vada into serving bowl, top with yogurt, chutneys, chaat masala, chili powder, cumin and freshly chopped cilantro and serve!
Instant Pot Chole Batura
Prep Time: 10 min | Cook Time: 45 min | Total Time: 55 hr | Serves: 4-6 as an appetizer
- 1 cup Aruj Kabuli Chana, soaked overnight and then rinsed/drained
- 3 tbsp Bowl and Basket Canola Oil
- 1 cup diced onion
- 2 tbsp fresh grated ginger
- 2 garlic cloves, minced
- ½ tsp salt, or to taste
- 1 tsp chole masala
- 1 tsp EACH turmeric and chili powder
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- 2 bay leaves
- 1 ½ cups ShopRite tomato puree
- ¾ tsp lime juice
- Diced red onion, chopped cilantro leaves, for topping
- Add canola oil to the insert of your Instant pot and press the SAUTE button. Once the oil is heated, add the next (onions through bay leaves) and sauté until spices are aromatic and onions and garlic have softened and caramelized a bit, about 6-7 minutes. Add a few tablespoons of water or vegetable stock to deglaze the bottom of the instant pot before adding the tomato puree and stirring well. Let this mixture cook for another 6-7 minutes.
- Add the kabuli chana and 2 cups of water to the instant pot and mix well so that everything is well coated in the tomato mixture. Press the CANCEL button to stop the sauté function, place the lid on the instant pot and set the valve to SEALING before pressing the MANUAL button and setting the pressure time to 15 minutes.
- Let pressure release naturally for 10 minutes before carefully releasing the rest of the steam manually. Stir in lime juice and add a little more stock or water to adjust the consistency if needed.
- Serve with bhatura, naan or roti.
Aloo Tikki Chaat
Prep Time: 30 min | Cook Time: 30 min |Total Time: 1 hr |Serves 6 as an appetizer
For Aloo Tikki (Potato Patties):
- 3 large white potatoes, peeled, boiled and grated
- 1/2 Cup dried white peas, soaked overnight
- 1/4 Cup Aruj chana dal, soaked overnight
- 1 tsp EACH red chili powder, turmeric and ground cumin
- a pinch of asafoetida (hing)
- ¼ cup chopped fresh cilantro
- 1 tablespoon corn starch
- Salt to taste
- 2 tablespoon cooking oil + for shallow frying
- 1 Cup Wholesome Pantry Organic Whole Milk Yogurt
- 1/4 Cup EACH green mint and tamarind chutneys
- 1 tablespoon bhujia sev
- a pinch EACH of red chili powder and ground cumin
- chopped fresh cilantro leaves, as desired
- Cook pre-soaked dal and dried peas in the instant pot with ½ cup water on MANUAL setting for 9 minutes. Release steam manually, remove cooked dal and peas and drain off excess liquid.
- Heat a teaspoon of canola oil in a medium sauté pan, then add spices, asafoetida and the cooked peas/dal mixture. Stir and cook mixture for 2-5 minutes or until all the liquid has evaporated. Remove from heat and mash the lentil mixture to a smooth consistency. Transfer mixture to a bowl, add chopped cilantro and set aside to cool completely.
- Mix cornstarch and salt into the grated potato mixture and form into a smooth dough.
- To shape the aloo tikki, take a few tablespoons of potato mixture in between your palsm and roll it into a ball (If mixture sticks, you can grease your hands with a little oil). Make a well in the center of the potato ball and fill it with 1 tsp of the mashed lentil mixture. Do NOT overfill. Close the edges to seal in the mixture then re roll the potato mixture and gently flatten into a patty shape. Repeat until all aloo tikki are shaped.
- When ready to fry, heat oil in a large heavy-bottomed saucepan over medium heat. Pan fry the aloo tikki, a few at a time, until golden brown on each side (about 3 min a side). Remove from oil and place on paper towel-lined plate until ready to serve.
- When ready to serve:
- Whisk yogurt for 15-30 seconds to smooth out the consistency and remove lumps. Place aloo tikki on a plate, drizzle with yogurt, the ntop with chutneys, spices, sev and fresh cilantro.
Instant Pot Vegetable Biryani
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Serves: 4-6 as an appetizer
- 2 tbsp Bowl and Basket canola oil
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 4 whole cloves
- 1 onion, thinly sliced
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 ½ teaspoons salt
- 1 tsp paprika
- ½ tsp garam masala
- ½ tsp ground black pepper
- ¾ tsp ground cardamom
- 2 bay leaves
- ½ tsp ground cinnamon
- 1 cup Aruj basmati rice, soaked 15 minutes then rinsed/drined
- 1 ½ cups EACH broccoli and cauliflower florets
- 2 cups ShopRite frozen peas and carrots
- 1 cup water
- Cilantro leaves, chopped
- Mint leaves, chopped
- Press the SAUTE button on the Instant pot and add the canola oil. Once heated, add the whole spices and stir for 30 seconds, then add the next 10 ingredients (onions through the cinnamon) and sauté for 5-7 minutes, or until the onions begin to brown.
- Press the CANCEL button, then add pre-soaked/rinsed basmati rice, vegetables and water to the Instant pot and stir.
- Place the lid on the Instant pot, set the valve to SEALING and use the MANUAL setting to cook the biryani for 6 minutes on high pressure.
- Once done, let the pressure release naturally for 5 minutes, then carefully release the rest of the pressure manually.
- Remove lid, stir in cilantro and mint and serve!
Prep Time: 5 min | Cook Time: 15 min | Total time: 20 min | Makes approx 2 dozen peda
- 1 tsp ghee, plus more for rolling peda
- 1 can ShopRite sweetened condensed milk
- 1 ½ cups dry milk powder
- 2 stands of saffron whisked into 2 tbsp warm milk
- ½ tsp ground cardamom
- 20 pistachios, for decorating
- Heat ghee in a medium nonstick pot over medium heat. Add condensed milk and milk powder and mix well. Reduce heat to low and continue mixing to avoid curdling the mixture.
- Keep stirring until mixture thickens, approximately 2-3 minutes, then add milk/saffron mixture and cardamom powder and stir well and continue to heat until mixture becomes dough-like and pulls away from the pot.
- Remove from heat and spread dough out on a parchment lined baking sheet to cool slightly.
- Once cool enough to touch, grease hands with ghee and use a cookie scoop to shape 1 tbsp-sized balls of dough, rolling to remove and cracks. Flatten slgithyl, and if desired, use a toothpick to create a design in the top. Place a pistachio in the center of the peda and press down slightly to make sure it sticks.
- Serve immediately or store in fridge for up to a week.
Easy Lentil Dal
- 1 cup Aruj toor dal/lentils
- 1/2 teaspoon turmeric
- ¾ tsp salt
- 3 cups water
- 2 tbsp Rabhjgog ghee
- 5 tbsp ginger garlic paste
- ½ tsp ground cumin
- 1 tsp ground coriander
- 2 cloves
- 1 medium red onion, chopped
- 1 15 oz can diced tomatoes
- Pinch of crushed red chilis (optional)
- 2 tablespoons chopped cilantro
- To a pressure cooker add dal, turmeric, salt and 3 cups water. Close the lid, set the valve to SEALING and cook on high/manual pressure for 8 minutes, then let the pressure release naturally.
- While lentils are cooking, heat ghee on medium heat in a large skillet. Once hot, add garlic paste and spices and saute 30 seconds, before adding the onions and cooking for 3-4 minutes until soft.
- Stir in the diced tomatoes. Cover and cook for 7 to 8 minutes.
- Add the crushed red chilis (if using) and cilantro, followed by the cooked lentils. Add salt to taste, and let mixture simmer another 3-4 minutes.
- Garnish dal with cilantro and serve with basmati rice!