Happy Holi

Holi is celebrated on Purnima day in the month of Phalguna. According to a legend, when Siva was meditating, Manmadha (cupid) shot his darts at him to induce love in him for the good of the world. But Siva was incensed at the disturbance and opened his third eye and burnt Manmadha to ashes. Rathi Devi wife of cupid asked for mercy, but Siva said that it was not possible, but I grant one thing. He will put on his original form on Sukla Thrayodasi in the month of chaitra every year. As promised and blessed by Siva, Cupid assumes his original physical form on that day.

A week or so before the punnami day, various sticks & logs of wood are collected and heaped at cross roads and a dummy of Manmadha with a short turban & moustaches is put up on the heap. Young men shout, scream, sing and dance around the fire. The next day is celebrated by throwing colored water or by applying gulal to friends. In Rayalseema, the districts bordering Karnataka observe this as "Kama Dhanam" by sprinkling colors at others.
Holi, the great Indian festival of colors, is a unique celebration of high spirits, when the new season is courted with a riot of rich colors. It is like a grand kaleidoscope that glorifies all the hues that tinge and renew the lives on earth.
It falls on the full moon day of the March, the month when the nippy north wind bows out to the refreshing and rejuvenating breeze from the south, heralding the onset of the ensuing summer in this part of the world. It is thus a festival of spring.
The time when the seasonal cycle is caught on a transition. This is when nature starts donning new color. The new foliages start sprouting on the branches, dried and weary over a winter. It is also time when the harvests are reaped and bundled in sheaves. The air is filled with promises of warmth and new lives as the earth discards the wintry glum to greet the bright sun of summer. Beset with this exhilarating backdrop, Holi comes, flinging colors and verve into the landscape of India. As if to mark the renewal and rebirth of life. Holi is thus a celebration of life, the life of love, unblemished joy, and good spirits.

Here are some recipes , which you can try at home

• Dahi Vada
• Puran Poli
• Besan Laddu

Capsicum Masala

Ingredients

2 Green Capsicum (bell peppers)
1 Onion (chopped)
1 Tomato (chopped)
roasted peanuts - 5 tsp
Ginger Garlic paste 1tbsp
coconut - 4 tsp (grated)
tamarind paste - 2 tsp
jeera(cumin seeds) - 1 tsp
oil - 3 tsp
garam masala - 2 tsp
red chilli powder - 1 tsp
turmeric - a pinch
salt to taste
Coriander (Cilantro) for garnishing

Method

1.Roasted peanuts for 10 min. Cut the capsicum in to pieces.
2.Put the oil in a pan, add jeera and allow it to split.Then add onion, green chillies & ginger garlic paste. fry till the onions turn translucent.
3.Add tomato and fry till they are soft then add capsicum pieces cook until the pieces are soft.
4.Grind the peanuts with grated coconut & tamarind paste with little amount of water.
5.Add this paste to the capsicum in the pan. Allow it to cook for 2 min.Add salt, chilli powder, garam masala & turmeric. Cook until the oil floats on the
gravy.
Sprinkle some coriander and fresh cream. Serve hot with Chapati or rice ,naan.

Spicy Tomato Rice

Ingredients :
4 Cups Cooked Rice (Sona Masoori Raw rice)
1 Cup Tomato Puree

for Tempering:
2 tsp Sesame oil
1/2 tsp Mustard seeds
1 tsp Channa dhall
5 Red chillies broken into pieces
10- 12 Curry leaves;
1 Medium Onion cut into thin stripes
1/2 tsp each of the powders(Chilly, Cumin, Coriander)
Salt to taste
A few Coriander leaves finely chopped
1/2 tsp Ginger Garlic Paste
A pinch of Hing/Asfoetide

Procedure:
1.Heat up oil in a Kadai, allow mustard to splutter.Add Channa Dhall, fry a little to change the color.
2.Add red chillies and after they fry add curry leaves and onions and fry them till onion changes color.
3.If desired add ginger garlic paste and hing at this point and fry.Now add tomato puree and cook well.
4.Add the cumin,chilli,coarinder powders and cook for another min.
5.Now add the rice and salt and mix well for about 1-2min, so that every rice grain is evenly coated with the seasoning.
Add coriander leaves and remove form heat.