Kanji Vada Recipe | Puran Poli Tat | How To Make Gujiya | Gujiya Recipe | How To Make Mawa at Home | How To Make Puri | Poori and Sabzi Recipe | Aloo Ki Sabzi Recipe | Bedmi Puri Halwai Style | Kanji Vada Recipe | Instant Thandai Masala Drink | Holi Meals | Holi Special Dish Recipe | Holi Recipes | Festive Lunch Ideas | Lunch Recipes | Instant Rice Recipes | Vegetable Pulao Recipe | Holi Lunch Menu | Festive Sweets | Rajshri Food Learn how to make Holi Special Thali at home with our Chef Varun & RuchiHoli Special Thali Ingredients:Introduction - 0:00Kanji Vada - 0:20Pooran Poli - 6:00Gujiya - 21:01Bedmi Puri & Aloo Sabzi - 27:36Vegetable Pulao - 37:43Dahi Vada - 42:10Gobi Pakora - 45:22Thandai - 49:44#HoliLunchRecipes #VegMeals #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndHost: Varun Inamdar, Ruchi BharaniCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout Kanji VadaKanji vada is a popular local delicacy of Rajasthan and Gujarat. Containing moong dal vadas immersed in tangy mustard flavoured liquid called Kanji.About Pooran PoliPuran puri (પુરણ પુરી), Puran poli (पुरणपोळी), Holige (ಹೋಳಿಗೆ), Obbattu (ಒಬ್ಬಟ್ಟು), or Bobbattu (బొబ్బట్టు), is an Indian sweet flatbread that originates from Southern India.It is also the special dish of Maharashtra which is prepared on every occasion at every house especially during festivals such as Ganesh Chaturthi and Holi. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Pune, Puran Poli is eaten with a variant of Amti (flavored sour curry) known as Katachi Amti is prepared with the remaining water of Chana Dal used to make Puran. In the Vidarbha region of Maharashtra, jaggery is used in puran poli for sweetness, it is eaten with Wada - a pakora made of all lentils.About GujiyaGujiya (Hindi: गुजिया), Gughara (Gujarati: ગૂઘરા),Pedakiya (Hindi: पेडाकिया), or karanji (Marathi: करंजी) is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried.About Bedmi Puri & SabziPuri (also spelled Poori) is a deep-fat fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes.Puris are most commonly served as breakfast and snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.Puri can be eaten with many savory accompaniments, including korma, chana masala, dal, potato-based curries (for example, saagu, bhaji, bhujia, Aloo ki tarkari, shaak, and sambharo), shrikhand, and basundi. Aloo Ki Sabzi s a vegetarian dish from the Indian subcontinent made with potatoes (aloo) and Indian spices. It is popular in Indian cuisine. In South Asia, the potato is a very popular traditional staple. In India, the most popular potato dishes are aloo ki sabzi, batata vada, and samosa, which is spicy mashed potato mixed with a small amount of vegetables stuffed in the conical dough, and deep-fried.About PulaoPilaf is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and employing some technique for achieving cooked grains that do not adhere.About Dahi VadaDahi vada is a type of chaat (snack) originating from the Indian subcontinent and popular throughout South Asia. It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).Today, dahi vada is prepared on a festival such as Holi.About PakoraA wide variety of fried cauliflower dishes are found in India. Cauliflower pakoras, battered and spiced fried cauliflower, are popular in North India and Chennai, and may be double-fried for crispness. They can be served with a tomato or peanut chutney. The cauliflower is separated into florets then deep-fried. It may be fried plain, it may be breaded; it may be battered, or it may be simply floured. The plain version is the crispest, though the oiliest; the breaded and battered versions result in a moister, less crisp interior. One Punjabi recipe deep-fries the cauliflower first, then sautés it in spices and yogurt to nap the florets with sauce.
