Winter
in India is a big deal in the Northern part. Winter comes to an end
in the month of March which marks the arrival of spring, a season of
colors. Years ago, Indians came up with a festival “Holi”. Also
known as festival of love, victory of good over evil (unlike Diwali,
which
is quite sober as compared to Holi)
and for some, this is an excuse to meet old friends and family. Well,
everybody has their own excuse to celebrate and color anybody they
come across. This is the beauty of Holi.
Celebrations
are day long and in some parts of India it goes on for 2 weeks.
People
move out of their houses and go to each others house, throw colors.
You can see them everywhere, dancing, laughing, dragging each other
to throw colors. In Mathura
(around
100 miles from New Delhi) women playfully beat their husbands. Where
do you think this energy comes from, as food is cooked from oil which
eventually slows people down? May be this Thandai
is
where all the happiness comes from.
Thandai,
the traditional Holi drink, is the perfect source of energy and
unlimited source of ecstasy which has been a
part
of the Indian culture from ancient times. Hope you've enjoyed my last blog, Red Meat Recipe. This time let’s dance to the
beat of drums and celebrate Holi
with vibrant powdered and wet colors and of course the Thandai.
Thandai
Recipe
Ingredients:-
1
1/2 litre milk,
Few
ice cubes,
6
peppercorns,
6
teaspoons sugar,
10
peeled almonds,
2
teaspoons fennel seeds,
1
teaspoon poppy seeds essence,
250
grams sweetened condensed milk,
1/2
teaspoon pinch powdered cardamom.
Preparation
Method:-
1.
Grind
well the peeled almonds, cardamom and fennel seeds to a fine paste
and mix with the rest of the ingredients. Strain the mixture well.
2.
Take crushed ice cubes in a glass till half and fill the rest with
the above mixture.
3.
Serve garnished with rose petals. This makes for 12 glasses.
Wish
you a colorful Holi!
