Credits- Anardana
Thandai is a popular Indian drink that is traditionally consumed during the festival of Holi. It is a refreshing, sweet, and nutty drink that is perfect for celebrating the occasion. Here’s a recipe for Thandai by Anardana that you can try:
Ingredients:
1 cup almonds
1/2 cup cashews
1/2 cup pistachios
1/4 cup melon seeds
1/4 cup poppy seeds
1/2 cup sugar
1/2 tsp cardamom powder
1/2 tsp fennel seeds
1/4 tsp black pepper
4 cups milk
Saffron strands (optional)
Rose petals (optional)
Instructions:
Soak the almonds, cashews, pistachios, melon seeds, and poppy seeds in water for about 3-4 hours or overnight.
Drain the water and grind the soaked nuts and seeds into a fine paste. You can use a blender or a food processor for this.
Add the sugar, cardamom powder, fennel seeds, and black pepper to the nut paste and mix well.
Slowly add the milk while stirring continuously to ensure that there are no lumps.
Strain the mixture through a fine mesh strainer or a cheesecloth to remove any coarse particles.
Chill the Thandai in the refrigerator for at least 1-2 hours.
Serve the Thandai chilled and garnish with saffron strands and rose petals if desired.
Enjoy your homemade Thandai and have a happy Holi!
Khandavi chaat – Verandah
Preparation :- 15 mins
Cooking :- 25 mins
Servings :- 02 portions
Ingredients :-
Two cup gram flour
Half tea spoon turmeric powder
One teaspoon chopped green chilli
One tablespoon white sesame seed
Half tablespoon mustard seed
Two table spoon refined oil
One sprig curry leaves
One tablespoon lemon juice
Salt to taste
Method:-
Take a mixing bowl. Add gram flour, turmeric powder, green chilli, lemon juice, salt and
make a batter out of it.
Take a pan and put it on a slow gas range.
Add one and half cup of water to the pan and boil it.
To this boiling water add the above gram flour mixture and cook well.
Pour this mixture on a hard flat surface and spread into a thin sheet.
Cut and roll this sheet into small bite size khandvies.
Meanwhile take a pan and put it on gas range and heat it. Pour some refined oil in the
pan.
Once the oil is heated add curry leaves, sesame seed, mustard seed and salt for the
tampering.
Pour the tampering on top of khandvies.
Serve with the chaat.
LIIT Thandai – The drunken Botanist
Ingredients
30ml vodka
30ml bacardi
30ml tequila
30ml gin
30ml thandai syrup
60ml milk
10gm pista flakes
Method
Shake all ingredients with loads of ice and garnish with pista flakes
Dal kachodi – NH44
Urad dal 100 gm
Fennel seeds 15gm
Salt to taste
Hind 2gm
Dhaniya PDR 8gm
Dry mango PDR 6gm
Powdered sugar 6gm
Red chilli PDR 10gm
Oil for frying 1.5lit
Cumin seed 5gm
Method
1 Kneed the refind flour by adding 200 gm oil and Luke warm water to it The dough should be like roti and rest it for 30min
2 Take the overnight soaked urad dal make a coursed paste of it in a mixy
3 add 30 ml oil in a kadahi when oil is heated add hing, cumin seeds, fennel seeds, saute well then add coursed lentil mix mix well and add powdered masala to it
4 add sugar and salt and saute till the mix is perfectly cooked at last add dry mango powder and keep aside let the mixture cool
5 take dough and cut the small ball from it stuff the lentil mix and keep aside
6 heat the oil temperature should be low approx 100 degree
7 take the stuff ball put in the centre of your palm with other hand flat it and with the help of thumb press from the centre and fry them in the oil till golden brown
7serve hot with chutney
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Coffee Thandai – Bevzilla
Thandai, a ‘Holi-special’ festive beverage is prepared with a combination of nuts, spices, and milk. For generation-Z who have now acquired a liking for caffeine, in this recipe, we’ll be adding a twist to the traditional Thandai recipe by adding a hint of coffee flavour and giving it a boost of freshness!
Ingredients:
1 cup almonds
1/2 cup cashews
1/4 cup poppy seeds
1/4 cup fennel seeds
1/4 cup melon seeds
1 tbsp whole black peppercorns
1 tbsp whole green cardamom pods
1 tbsp whole cloves
1 tbsp whole cinnamon sticks
1 cup sugar
1 cup milk
2 tbsp coffee
Ice cubes
Whipped cream (optional)
Instructions:
1. Soak the almonds, cashews, poppy seeds, fennel seeds, and melon seeds in water for 4-5 hours.
2. Drain the water and grind the soaked nuts and seeds into a fine paste using a blender.
3. Add the peppercorns, cardamom pods, cloves, and cinnamon sticks to the blender and grind them into a fine powder.
4. In a large pot, mix the nut and spice paste with sugar and milk, and bring the mixture to a boil.
5. Turn off the flames and let the blend cool down to room temperature, followed by adding the coffee sachet into it and mixing well.
6. Strain the Thandai mixture through a fine-mesh sieve and discard any solids.
7. Serve the Thandai chilled over ice cubes, and top with whipped cream if desired.
Enjoy this delicious Thandai with a twist of coffee flavour and celebrate the festival of Holi with your loved ones!
