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Paryushan Legends
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Tuesday, August 31, 2010|
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Since times immemorial the living beings have fallen prey to the bewitching worldly allurements. They are involved day and night in such a poisonous environment of lustful desires and sensuous pleasures that despite being cautioned time and again, they fail to rid themselves from the bondage of the net work of worldly illusions.
Jain Acharyas have, through their sermons and ideal moral code of conduct inspired the mundane souls to keep aloof from the blemishes of the world, which breed nothing but sorrow and misery for the mankind. But the insatiable ambition of man for sensuous pleasures, material comforts and luxurious life has always allured him since antiquity. Consequently man has bitterly failed to make distinction between self and non-self, and to understand the real nature of soul.
This festival has its own age-old history, but nothing definite can be said about its origin and since when it is being celebrated. In fact, the celebration of this festival is beyond the scope of known history.
The truth is that spiritual matters like self-purification and renunciation cannot be measured by Time scale. When the auspicious month of Bhadrapad comes every year, the whole Jain community celebrates this festival unitedly without any difference of high and low, rich and poor.
.
The Digambaras and the Swaitamberas, both sects of Jain community celebrate the self-uplifting festival with great enthusiasm. The fifth day of the bright fortnight of the holy month of ‘Bhadrapad’ is auspicious for both.
The Digambaras celebrate this festival annually for ten days, from the fifth day to the fourteenth day of the bright half of the month. Whereas the Swaitamberas celebrate it only for eight days, and the fifth day is the main day of their celebrations held under the title ‘Samvatsari Parva’.
Paryushan
References about the celebrations of ‘Paryushan Parva’ or Dash Lakhan Parva are available here and there in ancient literary books as well; which show that it has been a popular festival since ages. The householders celebrate it jointly suspending all their business, agricultural and commercial activities for the time being. A fine description of the closing ceremony of this festival is available in the ‘Bhattarak’ era extending from 1350 AD to 1450 AD. In that age the house-holders got manuscript copies of the prominent holy books prepared by the scholars, and offered these to the ‘Bhattaraks’ and their disciples with due devotion at the end of ceremonies.
Even today ‘Dash Lakshan Parva’ is the most suitable occasion for giving donations and charities; and on the last day of the festival the house-holders observe full day fast and make every attempt to donate to religious and social institutions in cash or kind some thing within their capacity. Very often the Jain scholars’ viz. poets and writers get their literary works initiated during the festival days and thus pay their homage to this grand festival.
Similar to the modern age, the Dash Lakshan Parva was celebrated with great zeal and joy thousands of years ago as well; austerities viz. self-meditation, doing penance, fasting and study of Holy Scriptures were performed during that period. The householders purged their soul by keeping fast on the last day of the ceremonies and celebrated the closing ceremony with great pomp and show. When the ten day celebrations are over, this festival leaves behind deep impress on the mind and heart of every Jain - young and old.
All Jains - Digambers and Swaitambers will celebrate this sacred festival forever throughout India and abroad. The former appear to have the best pretensions to antiquity and cultural heritage and to have been most widely diffused; the later have only as yet been traced as far back as 5th century AD. The former are almost certainly the same as Nirgrantha, who are referred to in numerous passages of Buddhist Pal Pitakas and must therefore be as old as 6th century B.C. rather earlier.
The Swaitamberas’ idea of exclusiveness appears to be one of recent growth. In fact, Jainism is a prehistoric religion propounded by the first Tirthankara Lord Aadi Nath. Upon all these grounds we think that the celebration of Paryushan Parva is a holy tradition coming down from the ancient past to the present times.
To sum up, Paryushan Parva is a grand Jain festival of self-introspection, self-enlightenment and self-achievement, which ultimately leads to the one and only one final goal, i.e., liberation or salvation.
Jain Acharyas have, through their sermons and ideal moral code of conduct inspired the mundane souls to keep aloof from the blemishes of the world, which breed nothing but sorrow and misery for the mankind. But the insatiable ambition of man for sensuous pleasures, material comforts and luxurious life has always allured him since antiquity. Consequently man has bitterly failed to make distinction between self and non-self, and to understand the real nature of soul.
This festival has its own age-old history, but nothing definite can be said about its origin and since when it is being celebrated. In fact, the celebration of this festival is beyond the scope of known history.
The truth is that spiritual matters like self-purification and renunciation cannot be measured by Time scale. When the auspicious month of Bhadrapad comes every year, the whole Jain community celebrates this festival unitedly without any difference of high and low, rich and poor.
.
The Digambaras and the Swaitamberas, both sects of Jain community celebrate the self-uplifting festival with great enthusiasm. The fifth day of the bright fortnight of the holy month of ‘Bhadrapad’ is auspicious for both.
The Digambaras celebrate this festival annually for ten days, from the fifth day to the fourteenth day of the bright half of the month. Whereas the Swaitamberas celebrate it only for eight days, and the fifth day is the main day of their celebrations held under the title ‘Samvatsari Parva’.
Paryushan
References about the celebrations of ‘Paryushan Parva’ or Dash Lakhan Parva are available here and there in ancient literary books as well; which show that it has been a popular festival since ages. The householders celebrate it jointly suspending all their business, agricultural and commercial activities for the time being. A fine description of the closing ceremony of this festival is available in the ‘Bhattarak’ era extending from 1350 AD to 1450 AD. In that age the house-holders got manuscript copies of the prominent holy books prepared by the scholars, and offered these to the ‘Bhattaraks’ and their disciples with due devotion at the end of ceremonies.
Even today ‘Dash Lakshan Parva’ is the most suitable occasion for giving donations and charities; and on the last day of the festival the house-holders observe full day fast and make every attempt to donate to religious and social institutions in cash or kind some thing within their capacity. Very often the Jain scholars’ viz. poets and writers get their literary works initiated during the festival days and thus pay their homage to this grand festival.
Similar to the modern age, the Dash Lakshan Parva was celebrated with great zeal and joy thousands of years ago as well; austerities viz. self-meditation, doing penance, fasting and study of Holy Scriptures were performed during that period. The householders purged their soul by keeping fast on the last day of the ceremonies and celebrated the closing ceremony with great pomp and show. When the ten day celebrations are over, this festival leaves behind deep impress on the mind and heart of every Jain - young and old.
All Jains - Digambers and Swaitambers will celebrate this sacred festival forever throughout India and abroad. The former appear to have the best pretensions to antiquity and cultural heritage and to have been most widely diffused; the later have only as yet been traced as far back as 5th century AD. The former are almost certainly the same as Nirgrantha, who are referred to in numerous passages of Buddhist Pal Pitakas and must therefore be as old as 6th century B.C. rather earlier.
The Swaitamberas’ idea of exclusiveness appears to be one of recent growth. In fact, Jainism is a prehistoric religion propounded by the first Tirthankara Lord Aadi Nath. Upon all these grounds we think that the celebration of Paryushan Parva is a holy tradition coming down from the ancient past to the present times.
To sum up, Paryushan Parva is a grand Jain festival of self-introspection, self-enlightenment and self-achievement, which ultimately leads to the one and only one final goal, i.e., liberation or salvation.
Paryushan
Introduction
The Jain community like other communities throughout the world celebrates many social and religious functions annually. The superb Jain festival popularly known as ‘Paryushan Parva’ organized every year in the auspicious month ‘Bhadrapad’ (Mid-August to Mid-September) of the Hindu calendar extends from the fifth day to fourteenth day of the bright fortnight. The festival ordains the Jains to observe the ten universal supreme virtues in daily practical life.
Paryushan Parva I bow to the Arahants, the perfected human beings.
I bow to the Siddhas, liberated bodiless souls.
I bow to the Acharyas, the masters and heads of congregations.
I bow to the Upadhyayas, the spiritual teachers.
I bow to the spiritual practitioners in the universe,Sadhus.
This fivefold obeisance mantra,
Destroys all sins and obstacles,
And of all auspicious repetitions,
Is the first and foremost.
Besides assuring a blissful existence in this world and the other world for every living being, it aims at the attainment of salvation - the supreme ideal for mundane soul. The non-Jains also express high reverence for this Jain festival.
All members of Jain community- high and low, young and old, and males and females, participate with full vigor and zeal in the various religious rituals and cultural programs. They listen with rapt attention to the holy sermons of the saints and learned Jain scholars arranged during the ten-day festival.
In these celebrations lie dormant the seeds of the well being, peace and happiness of the common man. On the eve of this festival all activities, which add to social discord or bitterness are declared taboo from the temple pulpits. These celebrations harbinger social harmony and amity and preach the lofty Jain motto ‘Live and Let live’...
The Jain community like other communities throughout the world celebrates many social and religious functions annually. The superb Jain festival popularly known as ‘Paryushan Parva’ organized every year in the auspicious month ‘Bhadrapad’ (Mid-August to Mid-September) of the Hindu calendar extends from the fifth day to fourteenth day of the bright fortnight. The festival ordains the Jains to observe the ten universal supreme virtues in daily practical life.
Paryushan Parva I bow to the Arahants, the perfected human beings.
I bow to the Siddhas, liberated bodiless souls.
I bow to the Acharyas, the masters and heads of congregations.
I bow to the Upadhyayas, the spiritual teachers.
I bow to the spiritual practitioners in the universe,Sadhus.
This fivefold obeisance mantra,
Destroys all sins and obstacles,
And of all auspicious repetitions,
Is the first and foremost.
Besides assuring a blissful existence in this world and the other world for every living being, it aims at the attainment of salvation - the supreme ideal for mundane soul. The non-Jains also express high reverence for this Jain festival.
All members of Jain community- high and low, young and old, and males and females, participate with full vigor and zeal in the various religious rituals and cultural programs. They listen with rapt attention to the holy sermons of the saints and learned Jain scholars arranged during the ten-day festival.
In these celebrations lie dormant the seeds of the well being, peace and happiness of the common man. On the eve of this festival all activities, which add to social discord or bitterness are declared taboo from the temple pulpits. These celebrations harbinger social harmony and amity and preach the lofty Jain motto ‘Live and Let live’...
Holi Recipes
Any Indian festival is incomplete without grand feast and scrumptious recipes. As Holi is one of the most popular festivals in the country, Holi is also celebrated along with several interesting delicacies. Though the traditional recipes vary from family to family and place to place, one thing that remains the same is the zeal with which these delicacies are prepared for this occasion. Sweets are the vital element of Holi celebrations in any part of India. In fact, the festival of Holi is renowned for the umpteen varieties of sweets prepared on the occasion.
There are some universal sweets and dishes that are prepared throughout the length and the breadth in the country on this occasion. One of the most popular desserts of Holi is 'Gujhia', which is a must for every Indian home during the season. Then, there are 'papris' and 'dahi vade' or ‘dahi-bhalles’ that are prepared in majority of Indian homes on the occasion. The intoxicating 'bhang-ke-vade' and ‘thadai’, the sauf and bhang sharabat are the special recipes reserved for the Holi celebrations. If you are looking for these traditional Holi items, you need not go anywhere else. Here we have given the recipe of several traditional Holi special dishes. Hope you enjoy eating them as well as serving them on the festival of Holi.
Gujia
The festival of Holi is known for its colors as well as scrumptious recipes. Several recipes like Dahi Bhalle, Bhaang Pakode, Thandai, Papadi and Gujia are the special dishes for the festival. Gujiya is a scrumptious sweet dish prepared using maida and khoya. It is a must to make Holi dish in most of the Indian homes. Though the preparation of Gujiya requires a little time and efforts, the taste of this delicious recipe is worth it. The best thing about Gujiya is that it can be used as a sweet dish, dessert as well as snacks. It can also be preserved for along time without any effort. If you are also interested in making Gujiya this Holi, the recipe is given below.
Gujia Recipe
Ingredients
500 gm Maida (flour)
1 kg Khoya
3 tbsp Kishmish (raisins)
200 gm Almonds (cut into thin strips)
6 tbsp Cooking Oi. ( keep some more aside for deep frying)
200 ml Water
500 gm Sugar
Method
Mix the six tablespoons of oil with the maida.
Now add some water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and kismis into the khoya and mix well.
Remove from the fire and let it cool.
Roll out the kneaded dough into a small and thick chapatti.
Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
Deep-fry these gujhias to a deep golden brown color on slow flame.
Take them out with a sieve type ladle and drain the oil completely.
Note - Makes about 40 gujhias.
Jaljeera
The spring festival of Holi brings in freshness in the air. All through the day, people indulge in merrymaking, relish on melt-in-the-mouth sweets and enjoy having thandai that is mixed with Bhang. Since eating pakoras and vadas made of bhang and drinking thandai made of bhang is a tradition that is followed since ages, people do not miss out their part of the drink. However, if you want to try out something different, very unconventional for Holi, then make Jaljeera. A refreshing drink, Jaljeera tastes good and contains no bhang at all! Therefore, you do not have to worry about the after effects of bhang, while relishing on jaljeera. Here in this article, we have provided the easy recipe for Jaljeera.
Jaljeera Recipe
Ingredients
2 tbsp Dry Cumin Seeds, roasted and ground
2 tbsp Mint Leaves Paste
1/2 tsp Cilantro Leaves Paste
1 tbsp Dried Mango Powder (Amchur)
1/2 tsp Black Salt (also known as Rock Salt)
2 tbsp Lemon Juice
Pinch Sugar
5 cups Cold Water
2 tbsp Mint Leaves (for garnishing)
Method
In a bowl mix all of the above ingredients except the water and mix well.
Add the cold water.
Garnish with mint leaves.
Papri Chaat
India is known for its diverse culture and ethnicity. When it comes to food, people have different tastes, which may vary as per their culture and lifestyle. On the occasion of festivals such as Diwali, Navratri and Holi, people relish on lip-smacking delicacies. Talking about Holi, the spring festival is all about having a lot of fun and playful activities with loved ones. During the festival, people indulge themselves in smearing color on each other, playing with water and relishing on mouth watering snacks, sweets and thandai. Out of the snack items prepared for the festival, Papri Chaat stands out. The easy-to-prepare snack is made using gram flour. Check out the article and get the recipe for Papri Chaat.
Papri Chaat Recipe
Ingredients
1/2 kg Besan
1 tsp Mustard Oil
1 tsp(heaped) Salt
1 small tsp Red Chili 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 for about five minutes.
Add the methi leaves and knead for another three minutes or till it is soft.
Heat oil in a deep-frying pan on very high heat.
Rub some oil on your palm.
Roll out the dough into a long strip one inch thick.
Cut the roll into inch size pieces.
Flatten each piece out into a round shape.
Lightly dust both sides of the small chapatis with maida.
Fry very lightly on low flame to golden yellow color.
Take them out with a sieve type ladle and drain the oil completely.
Onion Bhajia
The festival of Holi is celebrated with gusto, by people in many parts of India. It is the spring festival of colors, which brings with it the warmth of the season and vanishes the chillness of winter, the preceding season. The festive occasion is all about playing with vibrant colors, splashing water over each other. In addition to this, people relish on a number of lip-smacking delicacies that are prepared especially for the festival. For instance, Onion Bhajia is made at the social gatherings and family get-together, during Holi. The tasty and crunchy snack is very easy to make. In this article, we have provided the recipe for Onion Bhajia (Onion Fritters).
Onion Bhajia Recipe
Ingredients
Chickpea Flour (Besan)
1 cup Oil
2 tbsp Ground Cumin
1 tsp Salt
1 1/2 tsp Chopped Green Chillies (Jalapeno) 1-2 each
1/2 cup Water
1 1/2 cup Sliced Onion
Method:
Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Dip onions in batter to coat.
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney.
Aloo Chaat
During the festival of Holi, people relish on a number of delicacies to satisfy their taste buds, after playing with colors, with their loved ones. A number of dishes are prepared especially for the festival, so that the guests return to their homes with a feeling of satisfaction that they were served scrumptious food on Holi. Thandai, a refreshing drink made of bhang, chilled milk, spices, almonds and sugar, is the highlight of the festival. In addition to this, spicy snacks and mouth watering sweets also form parts of the menu. Talking about snacks, Aloo Chaat is a very easy-to-make item, which is surely going to allure the senses of your guests. In this article, we have given the recipe of Aloo Chaat, which is made with potato (aloo) as its main ingredient.
Aloo Chaat Recipe
Ingredients
3 Potatoes, peeled
1/2 tsp Red Chili Powder
1 tsp Cumin Powder, roasted
1 tsp Chaat Masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves for garnish
Optional garnish - Chopped Onion, Tomato Julienne, Fresh Pomegranate Seeds
Oil for frying
Method
Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate
Bhang
Holi is the festival for spreading good cheer and enjoying to the fullest. People smear colors over their loved ones, playfully. Enticing delicacies, including sweets, thandai and snacks are prepared to satisfy the taste buds, after playing a frivolous Holi. It is said that the festival refreshes the body and the soul, because it is all about letting your hair down and banishing all your drudgeries of everyday life. One of the ways to add to the playful element of Holi is to consume thandai made of bhang. In fact, it is a tradition followed since ages, to drink bhang on Holi. Given below is the easy recipe for Bhang.
Bhang Recipe
Ingredients
1½ liters Water
1½ cups Sugar
1 cup Milk
1 tbsp Almonds
1 tbsp Watermelon Seeds, peeled
1/2 tbsp Khus-khus (poppy seeds)
1/2 tbsp Saunf (aniseed)
1/2 tsp Cardamom Powder (or 15 whole pods)
1/2 tsp Rose Water (optional)
1 tsp Peppercorns, whole
1/4 cup Rose Petals, dried or fresh (gulkand variety)
Method:
Soak sugar in 1/2 liter of the water used.
Wash clean all other dry ingredients.
Soak in 2 cups of remaining water.
Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste.
Mix remaining water to the paste.
Place a strong muslin strainer over a large deep vessel and press through muslin with back of hands to extract the liquid into the vessel.
Add milk, sugar and rosewater to the extracted liquid.
Chill for a hour or two before serving.
Vegetable Pakora
Apart from colors, the festival of Holi is known for its traditional cuisines. Several scrumptious recipes are prepared in every Indian home on the occasion of Holi. Apart from full course meal, varieties of snacks are prepared on this occasion. Some of the popular snacks include Namak Pare, Dahi Bhalle, Papadi and Vegetable Pakoda. Made of several vegetables like potato, cabbage, spinach wrapped in chickpea flour or besan, Vegetable Pakoda is an extremely scrumptious light snacks that can be served with any sweet dish. In general, people serve it along with Gujiya and Dahi Bhalle. It is very easy to prepare and hardly takes half an hour to be ready to be served. If you also want to make this easy-to-make snack item, this Holi, scroll down for the recipe.
Vegetable Pakora Recipe
Ingredients:
1 cup Chickpea Flour (Besan)
2 tbsp Oil
1 teaspoon Ground Cumin
1 1/2 teaspoon Salt
1-2 each Chopped Green Chilies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 sliced Spinach
1 1/2 cup Sliced Onion
Method:
Boil the potato until just tender, peel and chop finely.
Finely chop cauliflower and onion. Shred the cabbage and spinach.
Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Add the vegetables and mix in evenly.
Deep fry in oil that is heated to 375"
Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney or tomato ketchup
Dahi Bhalle
India is known for its delicious recipes. When it comes to food, there are umpteen kinds of dishes available throughout the length and breadth of the country. On the occasion of festivals such as Diwali, Dusshera and Holi, people relish on delightful delicacies. Especially in Holi, people indulge themselves in smearing color on each other, teasing their loved ones and relishing on scrumptious recipes like Gujia, Namak Pare, Kheer and Dahi Bhalle. In most of the North Indian homes, Dahi Bhalle is a must to make recipe. Made of Curd and Urad Dal pakode, Dahi Bhalle is liked by most of the people. Check out the article and get to know how to make Dahi Bhalle.
Dahi Bhalle(Bade) Recipe
Ingredients
For Bhallas
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi
1 kg Dahi (yogurt)
1/2 tsp Ginger, grated
Coriander Leaves, finely chopped
1-2 Green Chilies, chopped
Salt to taste
2 tsp Cumin (jeera) Powder, roasted
Red Chili Powder, to taste
Method:
For Bhallas
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot Bhallas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.
For Serving
In a deep dish arrange bhallas and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve chilled.
Kanji Ke Vade
The spring festival of Holi brings lots of excitement along with it. All through the day, people are busy in merrymaking and relishing on delicious sweets and scrumptious pakode. Taking thandai mixed with Bhang and several other kinds of drinks is also a trend on this occasion. Since pakoras and vadas make an interesting companion with these drinks, varieties of pakoda and vadas are made on the occasion of Holi. Kanje ke vade, made of Urad dal, red chillies and hing is one of the most scrumptious vada made on Holi. If you also relish on vadas and pakodas, you must try the Kanji ka vada once. It is very easy to make and does not take much time. The recipe is given below.
Kanji Ke Vade Recipe
Ingredients:
1 kg Urad Dal
2 pcs (small) Hing
3 tsp Salt
4 tsp Rai (finely ground)
2 tsp Red Chilies (pounded)
6 jugs Water
Oil, for deep frying
Whole Red Chilies, for garnish
Method:
Soak urad dal overnight and grind to the consistency of a cake batter.
Whisk the paste till it is fluffy.
Heat oil well in a deep frying pan.
Slide the small paste-parts into the heated oil and deep fry to a golden brown color.
Take care not to make the vadas too thick.
Take them out with a sieve type ladle and drain the oil completely.
Keep a tawa on the fire and heat crystals of hing on it.
As soon as it gives off the fragrance, turn an earthen pot on it.
Take it off the fire and fill it with warm water.
Mix rai, salt, red chilli powder and whole red chillies into the water.
Put the fried vadas into the matka.
Clean the top of the matka and cover it with a clean muslin cloth and securely tied.
Leave the matka in the sun during the day for eight days before it is ready to be served.
Makes about 1 Kg.
Thandai
The festival of Holi is celebrated by playing with colors and having a lot of fun with loved ones. After playing an exciting, yet tiresome Holi, people would head towards the kitchen to get their hands on the sweets and thandai prepared especially for the day. Thandai is a refreshing drink that is a specialty of Holi. It soothes the mind and cools the body. The drink is a great stress buster as well, because it contains some of the cooling agents of nature, such as watermelon and rosewater. Go through the article and check out an easy recipe of Thandai.
Thandai Recipe
Ingredients
1 1/2 liter Water
2 cups Sugar
1 tbsp Almonds
1 tbsp Watermelon Seeds, skinned
1/2 tbsp Khuskhus (Poppy seeds)
1/2 tbsp Saunf (Aniseed)
1/2 tsp Cardamom Powder
1/2 tsp Rosewater
1 tsp Whole Peppercorns
1/4 cup Dried or fresh Rose Petals
Method:
Soak sugar in 1/2 liter of the water used. Keep aside.
Wash clean all other dry ingredients, except cardamom if using powder.
Soak in 2 cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste. (not sugar)
Use a stone grinder (manual or electric) if possible.
When the paste is very fine, mix remaining water.
Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.
Press through muslin with back of palms, extracting the liquid into vessel.
Add remaining water, a little at a time to extract more.
Pour back some of the extract and press, repress.
Repeat this process till the residue becomes dry and husklike.
Add milk, sugar and rosewater to the extracted liquid.
If using cardamom powder mix it in with the milk.
Mix well. Chill for a hour of two before serving.
There are some universal sweets and dishes that are prepared throughout the length and the breadth in the country on this occasion. One of the most popular desserts of Holi is 'Gujhia', which is a must for every Indian home during the season. Then, there are 'papris' and 'dahi vade' or ‘dahi-bhalles’ that are prepared in majority of Indian homes on the occasion. The intoxicating 'bhang-ke-vade' and ‘thadai’, the sauf and bhang sharabat are the special recipes reserved for the Holi celebrations. If you are looking for these traditional Holi items, you need not go anywhere else. Here we have given the recipe of several traditional Holi special dishes. Hope you enjoy eating them as well as serving them on the festival of Holi.
The festival of Holi is known for its colors as well as scrumptious recipes. Several recipes like Dahi Bhalle, Bhaang Pakode, Thandai, Papadi and Gujia are the special dishes for the festival. Gujiya is a scrumptious sweet dish prepared using maida and khoya. It is a must to make Holi dish in most of the Indian homes. Though the preparation of Gujiya requires a little time and efforts, the taste of this delicious recipe is worth it. The best thing about Gujiya is that it can be used as a sweet dish, dessert as well as snacks. It can also be preserved for along time without any effort. If you are also interested in making Gujiya this Holi, the recipe is given below.
Gujia Recipe
Ingredients
500 gm Maida (flour)
1 kg Khoya
3 tbsp Kishmish (raisins)
200 gm Almonds (cut into thin strips)
6 tbsp Cooking Oi. ( keep some more aside for deep frying)
200 ml Water
500 gm Sugar
Method
Mix the six tablespoons of oil with the maida.
Now add some water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and kismis into the khoya and mix well.
Remove from the fire and let it cool.
Roll out the kneaded dough into a small and thick chapatti.
Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
Deep-fry these gujhias to a deep golden brown color on slow flame.
Take them out with a sieve type ladle and drain the oil completely.
Note - Makes about 40 gujhias.
The spring festival of Holi brings in freshness in the air. All through the day, people indulge in merrymaking, relish on melt-in-the-mouth sweets and enjoy having thandai that is mixed with Bhang. Since eating pakoras and vadas made of bhang and drinking thandai made of bhang is a tradition that is followed since ages, people do not miss out their part of the drink. However, if you want to try out something different, very unconventional for Holi, then make Jaljeera. A refreshing drink, Jaljeera tastes good and contains no bhang at all! Therefore, you do not have to worry about the after effects of bhang, while relishing on jaljeera. Here in this article, we have provided the easy recipe for Jaljeera.
Jaljeera Recipe
Ingredients
2 tbsp Dry Cumin Seeds, roasted and ground
2 tbsp Mint Leaves Paste
1/2 tsp Cilantro Leaves Paste
1 tbsp Dried Mango Powder (Amchur)
1/2 tsp Black Salt (also known as Rock Salt)
2 tbsp Lemon Juice
Pinch Sugar
5 cups Cold Water
2 tbsp Mint Leaves (for garnishing)
Method
In a bowl mix all of the above ingredients except the water and mix well.
Add the cold water.
Garnish with mint leaves.
India is known for its diverse culture and ethnicity. When it comes to food, people have different tastes, which may vary as per their culture and lifestyle. On the occasion of festivals such as Diwali, Navratri and Holi, people relish on lip-smacking delicacies. Talking about Holi, the spring festival is all about having a lot of fun and playful activities with loved ones. During the festival, people indulge themselves in smearing color on each other, playing with water and relishing on mouth watering snacks, sweets and thandai. Out of the snack items prepared for the festival, Papri Chaat stands out. The easy-to-prepare snack is made using gram flour. Check out the article and get the recipe for Papri Chaat.
Papri Chaat Recipe
Ingredients
1/2 kg Besan
1 tsp Mustard Oil
1 tsp(heaped) Salt
1 small tsp Red Chili 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 for about five minutes.
Add the methi leaves and knead for another three minutes or till it is soft.
Heat oil in a deep-frying pan on very high heat.
Rub some oil on your palm.
Roll out the dough into a long strip one inch thick.
Cut the roll into inch size pieces.
Flatten each piece out into a round shape.
Lightly dust both sides of the small chapatis with maida.
Fry very lightly on low flame to golden yellow color.
Take them out with a sieve type ladle and drain the oil completely.
The festival of Holi is celebrated with gusto, by people in many parts of India. It is the spring festival of colors, which brings with it the warmth of the season and vanishes the chillness of winter, the preceding season. The festive occasion is all about playing with vibrant colors, splashing water over each other. In addition to this, people relish on a number of lip-smacking delicacies that are prepared especially for the festival. For instance, Onion Bhajia is made at the social gatherings and family get-together, during Holi. The tasty and crunchy snack is very easy to make. In this article, we have provided the recipe for Onion Bhajia (Onion Fritters).
Onion Bhajia Recipe
Ingredients
Chickpea Flour (Besan)
1 cup Oil
2 tbsp Ground Cumin
1 tsp Salt
1 1/2 tsp Chopped Green Chillies (Jalapeno) 1-2 each
1/2 cup Water
1 1/2 cup Sliced Onion
Method:
Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Dip onions in batter to coat.
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney.
During the festival of Holi, people relish on a number of delicacies to satisfy their taste buds, after playing with colors, with their loved ones. A number of dishes are prepared especially for the festival, so that the guests return to their homes with a feeling of satisfaction that they were served scrumptious food on Holi. Thandai, a refreshing drink made of bhang, chilled milk, spices, almonds and sugar, is the highlight of the festival. In addition to this, spicy snacks and mouth watering sweets also form parts of the menu. Talking about snacks, Aloo Chaat is a very easy-to-make item, which is surely going to allure the senses of your guests. In this article, we have given the recipe of Aloo Chaat, which is made with potato (aloo) as its main ingredient.
Aloo Chaat Recipe
Ingredients
3 Potatoes, peeled
1/2 tsp Red Chili Powder
1 tsp Cumin Powder, roasted
1 tsp Chaat Masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves for garnish
Optional garnish - Chopped Onion, Tomato Julienne, Fresh Pomegranate Seeds
Oil for frying
Method
Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate
Holi is the festival for spreading good cheer and enjoying to the fullest. People smear colors over their loved ones, playfully. Enticing delicacies, including sweets, thandai and snacks are prepared to satisfy the taste buds, after playing a frivolous Holi. It is said that the festival refreshes the body and the soul, because it is all about letting your hair down and banishing all your drudgeries of everyday life. One of the ways to add to the playful element of Holi is to consume thandai made of bhang. In fact, it is a tradition followed since ages, to drink bhang on Holi. Given below is the easy recipe for Bhang.
Bhang Recipe
Ingredients
1½ liters Water
1½ cups Sugar
1 cup Milk
1 tbsp Almonds
1 tbsp Watermelon Seeds, peeled
1/2 tbsp Khus-khus (poppy seeds)
1/2 tbsp Saunf (aniseed)
1/2 tsp Cardamom Powder (or 15 whole pods)
1/2 tsp Rose Water (optional)
1 tsp Peppercorns, whole
1/4 cup Rose Petals, dried or fresh (gulkand variety)
Method:
Soak sugar in 1/2 liter of the water used.
Wash clean all other dry ingredients.
Soak in 2 cups of remaining water.
Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste.
Mix remaining water to the paste.
Place a strong muslin strainer over a large deep vessel and press through muslin with back of hands to extract the liquid into the vessel.
Add milk, sugar and rosewater to the extracted liquid.
Chill for a hour or two before serving.
Apart from colors, the festival of Holi is known for its traditional cuisines. Several scrumptious recipes are prepared in every Indian home on the occasion of Holi. Apart from full course meal, varieties of snacks are prepared on this occasion. Some of the popular snacks include Namak Pare, Dahi Bhalle, Papadi and Vegetable Pakoda. Made of several vegetables like potato, cabbage, spinach wrapped in chickpea flour or besan, Vegetable Pakoda is an extremely scrumptious light snacks that can be served with any sweet dish. In general, people serve it along with Gujiya and Dahi Bhalle. It is very easy to prepare and hardly takes half an hour to be ready to be served. If you also want to make this easy-to-make snack item, this Holi, scroll down for the recipe.
Vegetable Pakora Recipe
Ingredients:
1 cup Chickpea Flour (Besan)
2 tbsp Oil
1 teaspoon Ground Cumin
1 1/2 teaspoon Salt
1-2 each Chopped Green Chilies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 sliced Spinach
1 1/2 cup Sliced Onion
Method:
Boil the potato until just tender, peel and chop finely.
Finely chop cauliflower and onion. Shred the cabbage and spinach.
Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Add the vegetables and mix in evenly.
Deep fry in oil that is heated to 375"
Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney or tomato ketchup
India is known for its delicious recipes. When it comes to food, there are umpteen kinds of dishes available throughout the length and breadth of the country. On the occasion of festivals such as Diwali, Dusshera and Holi, people relish on delightful delicacies. Especially in Holi, people indulge themselves in smearing color on each other, teasing their loved ones and relishing on scrumptious recipes like Gujia, Namak Pare, Kheer and Dahi Bhalle. In most of the North Indian homes, Dahi Bhalle is a must to make recipe. Made of Curd and Urad Dal pakode, Dahi Bhalle is liked by most of the people. Check out the article and get to know how to make Dahi Bhalle.
Dahi Bhalle(Bade) Recipe
Ingredients
For Bhallas
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi
1 kg Dahi (yogurt)
1/2 tsp Ginger, grated
Coriander Leaves, finely chopped
1-2 Green Chilies, chopped
Salt to taste
2 tsp Cumin (jeera) Powder, roasted
Red Chili Powder, to taste
Method:
For Bhallas
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot Bhallas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.
For Serving
In a deep dish arrange bhallas and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve chilled.
The spring festival of Holi brings lots of excitement along with it. All through the day, people are busy in merrymaking and relishing on delicious sweets and scrumptious pakode. Taking thandai mixed with Bhang and several other kinds of drinks is also a trend on this occasion. Since pakoras and vadas make an interesting companion with these drinks, varieties of pakoda and vadas are made on the occasion of Holi. Kanje ke vade, made of Urad dal, red chillies and hing is one of the most scrumptious vada made on Holi. If you also relish on vadas and pakodas, you must try the Kanji ka vada once. It is very easy to make and does not take much time. The recipe is given below.
Kanji Ke Vade Recipe
Ingredients:
1 kg Urad Dal
2 pcs (small) Hing
3 tsp Salt
4 tsp Rai (finely ground)
2 tsp Red Chilies (pounded)
6 jugs Water
Oil, for deep frying
Whole Red Chilies, for garnish
Method:
Soak urad dal overnight and grind to the consistency of a cake batter.
Whisk the paste till it is fluffy.
Heat oil well in a deep frying pan.
Slide the small paste-parts into the heated oil and deep fry to a golden brown color.
Take care not to make the vadas too thick.
Take them out with a sieve type ladle and drain the oil completely.
Keep a tawa on the fire and heat crystals of hing on it.
As soon as it gives off the fragrance, turn an earthen pot on it.
Take it off the fire and fill it with warm water.
Mix rai, salt, red chilli powder and whole red chillies into the water.
Put the fried vadas into the matka.
Clean the top of the matka and cover it with a clean muslin cloth and securely tied.
Leave the matka in the sun during the day for eight days before it is ready to be served.
Makes about 1 Kg.
The festival of Holi is celebrated by playing with colors and having a lot of fun with loved ones. After playing an exciting, yet tiresome Holi, people would head towards the kitchen to get their hands on the sweets and thandai prepared especially for the day. Thandai is a refreshing drink that is a specialty of Holi. It soothes the mind and cools the body. The drink is a great stress buster as well, because it contains some of the cooling agents of nature, such as watermelon and rosewater. Go through the article and check out an easy recipe of Thandai.
Thandai Recipe
Ingredients
1 1/2 liter Water
2 cups Sugar
1 tbsp Almonds
1 tbsp Watermelon Seeds, skinned
1/2 tbsp Khuskhus (Poppy seeds)
1/2 tbsp Saunf (Aniseed)
1/2 tsp Cardamom Powder
1/2 tsp Rosewater
1 tsp Whole Peppercorns
1/4 cup Dried or fresh Rose Petals
Method:
Soak sugar in 1/2 liter of the water used. Keep aside.
Wash clean all other dry ingredients, except cardamom if using powder.
Soak in 2 cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste. (not sugar)
Use a stone grinder (manual or electric) if possible.
When the paste is very fine, mix remaining water.
Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.
Press through muslin with back of palms, extracting the liquid into vessel.
Add remaining water, a little at a time to extract more.
Pour back some of the extract and press, repress.
Repeat this process till the residue becomes dry and husklike.
Add milk, sugar and rosewater to the extracted liquid.
If using cardamom powder mix it in with the milk.
Mix well. Chill for a hour of two before serving.
Holi Safety Tips
Celebrated in northern parts of India, Holi is a festival of joy and colors. On the joyous occasion, people follow the tradition of smearing color onto the faces of their friends and guests, playfully. While playing with colors is the essence of the festival and is what breathes in life to the occasion, it can be at times very dangerous, in case you do not take precautions. This is because, in the present time, the colors available for Holi are made of harmful chemicals, which may prove to be hazardous if not used properly, without precautions. Therefore, you should take safety measures, if you want to ensure a joyous and colorful Holi. In the following lines, we have provided some safety tips for Holi.
Safety Tips For Holi
=> While playing Holi, always wear old and ragged clothes that can be discarded immediately after the occasion. Brightly colored and dark colored clothes are preferable for the mood of the day. This way, you will save a lot of time in laundering your stained clothes.
=> Wear full-sleeved t-shirts or shirts and leggings that cover your legs fully, so that your sensitive body parts are not exposed to the harmful chemicals of the colors of Holi. Wearing socks on the occasion is a good idea too.
=> Since it is almost impossible to save yourself face from attack of colors on Holi, so while being attacked, keep your eyes and lips tightly closed.
=> If you are playing Holi, apply a thick layer of coconut or any oil on your body and hair until they glisten and you become slippery. The oily coat would protect you from the immediate effect of harmful chemicals of the colors of Holi. This will not only help in escaping from the frenzied mob attack, but also will help you to wash off colors easily, later on.
=> While washing off the color from your face, use lukewarm water and keep your eyes and lips tightly closed.
=> If you are traveling on Holi, keep the car windows tightly shut. It is still better to avoid traveling on the day of playing colors, because you never know, when balloons filled with colors and water might fall onto you.
=> Do not make use of harmful colors for Holi. This will not only prove harmful to your playmates, but also spoil your Holi. Make use of herbal colors for the festival.
=> Choose herbal colors that are easily available in the market, for Holi. You may also make herbal colors at home. For instance, red sandalwood powder can be used to make red color; henna powder can be put in best use to derive the bright green color, while yellow color can be made by making use of turmeric powder.
Safety Tips For Holi
=> While playing Holi, always wear old and ragged clothes that can be discarded immediately after the occasion. Brightly colored and dark colored clothes are preferable for the mood of the day. This way, you will save a lot of time in laundering your stained clothes.
=> Wear full-sleeved t-shirts or shirts and leggings that cover your legs fully, so that your sensitive body parts are not exposed to the harmful chemicals of the colors of Holi. Wearing socks on the occasion is a good idea too.
=> Since it is almost impossible to save yourself face from attack of colors on Holi, so while being attacked, keep your eyes and lips tightly closed.
=> If you are playing Holi, apply a thick layer of coconut or any oil on your body and hair until they glisten and you become slippery. The oily coat would protect you from the immediate effect of harmful chemicals of the colors of Holi. This will not only help in escaping from the frenzied mob attack, but also will help you to wash off colors easily, later on.
=> While washing off the color from your face, use lukewarm water and keep your eyes and lips tightly closed.
=> If you are traveling on Holi, keep the car windows tightly shut. It is still better to avoid traveling on the day of playing colors, because you never know, when balloons filled with colors and water might fall onto you.
=> Do not make use of harmful colors for Holi. This will not only prove harmful to your playmates, but also spoil your Holi. Make use of herbal colors for the festival.
=> Choose herbal colors that are easily available in the market, for Holi. You may also make herbal colors at home. For instance, red sandalwood powder can be used to make red color; henna powder can be put in best use to derive the bright green color, while yellow color can be made by making use of turmeric powder.
Holi Customs
Holi, the colorful festival of spring, is the time for fun and pranks. It is a festival to let your hair down and do what you like, say what you like, meet, tease and play with colors with the people around you. The best part is that all the offences and anger are dissolved with one boisterous shout of 'Bura na mano, holi hai!' (Don't be angry, it is Holi!), which is considered to be a part of the tradition of the merrymaking. The festival is celebrated on the full-moon day of Phalguna in North India, while it is stretched up to a week in some parts of North-east India, typically Manipur. Go through the following lines to know more about the traditions of Holi.
Customs & Traditions Of Holi Festival
According to the traditions of Holi, the people gather around on a day before the festival as we know it, is the evening of bonfires. People light up bonfires of dead leaves, twigs and wooden sticks, dance and sing around it to welcome the spring season, commemorate the saving of Prahlad (a mythical character) and burning of his wicked aunt Holika. People take embers from this holy fire to kindle their own domestic fires. In some communities, barley seeds are roasted in the fire to eat. It is believed that the yield of the upcoming harvest season can be predicted by reading the direction of the flames or the state of the roasted barley seeds.
The ashes of the Holi fire are believed to have some medicinal properties. Next morning, it is 'Dhuledi' or the main festival of colors, when adults and kids smear colored powder on each other and splash water jets known as 'pichkaris'. Traditionally, only natural colors prepared from flowers and herbal products were used. However, today, artificial colors have taken over the herbal counterparts. Now, people often use colored foams and balloons filled with colored water to pop-up at anybody they can play prank upon. The color frenzy of oranges and reds, greens and blues and purples soon wash away all the enmity and hatred amongst the festival and serves to bring the community closer.
Mouthwatering sweets and delicacies form an important part of the festival. One can relish on a wide variety of lip-smacking sweets, the most prominent being 'Gujias' (in Northern India) and 'Puran Poli' (in Maharashtra). 'Thandai' (a cool drink made by mixing almonds, spices with chilled milk and sugar) is mixed with 'bhang' (an intoxicating substance that creates an alcoholic effect for a long time, after consumption) is served during Holi, as a part of its customs. People also relish on the pakoras and vadas made of Bhang. Although the consumption of bhang is intoxicating for the body, people do consume it on Holi, to de-stress themselves and enjoy the day without worrying about the drudgery of everyday life.
Customs & Traditions Of Holi Festival
According to the traditions of Holi, the people gather around on a day before the festival as we know it, is the evening of bonfires. People light up bonfires of dead leaves, twigs and wooden sticks, dance and sing around it to welcome the spring season, commemorate the saving of Prahlad (a mythical character) and burning of his wicked aunt Holika. People take embers from this holy fire to kindle their own domestic fires. In some communities, barley seeds are roasted in the fire to eat. It is believed that the yield of the upcoming harvest season can be predicted by reading the direction of the flames or the state of the roasted barley seeds.
The ashes of the Holi fire are believed to have some medicinal properties. Next morning, it is 'Dhuledi' or the main festival of colors, when adults and kids smear colored powder on each other and splash water jets known as 'pichkaris'. Traditionally, only natural colors prepared from flowers and herbal products were used. However, today, artificial colors have taken over the herbal counterparts. Now, people often use colored foams and balloons filled with colored water to pop-up at anybody they can play prank upon. The color frenzy of oranges and reds, greens and blues and purples soon wash away all the enmity and hatred amongst the festival and serves to bring the community closer.
Mouthwatering sweets and delicacies form an important part of the festival. One can relish on a wide variety of lip-smacking sweets, the most prominent being 'Gujias' (in Northern India) and 'Puran Poli' (in Maharashtra). 'Thandai' (a cool drink made by mixing almonds, spices with chilled milk and sugar) is mixed with 'bhang' (an intoxicating substance that creates an alcoholic effect for a long time, after consumption) is served during Holi, as a part of its customs. People also relish on the pakoras and vadas made of Bhang. Although the consumption of bhang is intoxicating for the body, people do consume it on Holi, to de-stress themselves and enjoy the day without worrying about the drudgery of everyday life.
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