Celebrate Holi festival with homemade organic Colors in 2018
Holi festival is called as a festival of colors; it signifies the good over evil. People all over India celebrate this festival with great fun and joy. Holi festival is celebrated by burning woods as a bonfire in front of our house, which is related to burning of Holika, also called as Holika dahan. This was a historical event in hindu culture and tradition. On the very next day of Holi which is called as Dulhendi, people celebrate by smearing each other with Colors especially Gulaal and also splashes colored water and water balloons at each other. This festival is celebrated in the remembrance of fun Krishna used to have playing Holi with the gopis at Gokul. Although I enjoy the splash of colors and this colorful festival but I am always scared of the chemicals used in the colors. The Holi colors available in the market are very harmful and are made up of harsh chemicals, most of them are made up of oxidized metals and industrial dyes which can cause serious health and skin issues. However, this should not discourage any of us from celebrating such a fun-filled festival and should not restrict us sitting at home instead to be more protective and alert I suggest people to opt for Non Toxic, organic and natural Homemade Holi Colors. Many stores now offer natural colors but you can also make them at Home. Here are some of the Eco friendly, natural and Herbal Homemade Holi Powder recipe’s which are very safe for everyone including kids.
One of the basic methods of creating Holi color powder is mixing any flour (maida or wheat) with food colors, but even food colors do have chemicals nowadays so it is better to opt for natural one. Check out how you can make good organic holi colors at home.
Red Color signifies sensuality and purity. In India, red color signifies a lot of things like it is the most preferred color for marriages and birth of child, even Women wear’s a Red bindi/tilak during festivals and ceremonies. You can use Red SandalWood Powder or Raktachandan as a red Holi color powder. Also, you can mix dry rose petals powder with corn flour to make red color and also Red Hibiscus flower dried in the shade can be used in the powder form. To get the Wet Red Color you can add water to above powder till it gets into a uniform solution. Best way to get easiest red colour is to make beetroot juice plus cornflour paste ,dry it under sun and then powder it to get fresh color.
Green Color signifies life and happiness. To make a natural Green Holi Color Powder mix an equal quantity of pure Henna Powder with flour. To make wet Green color take fresh neem leaves and boil them in water, allow the mixture to cool and remove the excess water then dilute the remaining mixture as per requirement. To make in excessive quantities take all green leaves from garden and paste it and dry it under sun ,after drying just crush the paste with your hand and get uniform powder.
Yellow Color signifies knowledge and learning. To make Yellow Holi Color Powder mix two part of turmeric powder with four parts of besan flour. For a water based color, boil Marigold flowers along with the pomegranate peels in water.
Blue Color signifies bravery and determination. To make natural Blue Holi Color Powder dry and powder the Neeli gulmohar or Jacaranda flower which blossoms in summer. For water based Blue Color crush blueberries and soak it in water.
Brown Color can be used as substitute to Black Color since many consider black color as inauspicious. To make natural Brown Holi Color Powder, mix 1 part of Henna Powder with 4 parts of Amla Powder.
6. Black color-
Though not considered auspicious for festival, This is easiest to make as it helps to purify your skin . yes i am talking about charcaol powder, its harmless and purify and clean your skin.
TIps: Since most of natural colors are made using fresh vegetables and flowers, so they easily get spoiled. To keep them stay keep them in refrigerator or use then fresh. Each person or infant is different, before applying color, always do a patch test.
If we a citizen of India understands the ill-effect of synthetic colors and use organic colors, we will not only ensure a safe celebration for our friends and relatives but also will feel happy to have contributed for well-being of environment too.
For Nature Pixel Organic and Natural Holi Colors made by Disabled people you can call/whatsapp 9910208007 or can write at [email protected]. It contains a pack of 3 colors each of 100gm for rs.260. The colors are made naturally by disabled people and the flowers they use are collected from the temple.
Holi is the festival of celebration and relishing food. Different communities in India celebrate Holi by preparing different Holi special food. The most popular and loved by all is Thandai with addition of Bhaang. North Indians prepare Shakarpara’s and gujjias while Maharashtrians make puran poli and Gujaratis make sweets like kheer, basundi and Halwa. Here present few Holi special dishes for Holi festival. Do read my blog on makar sankranti special recipes.
Apple Coconut Kheer for Holi festival
1 peeled and grated apple
½ cup grated coconut
1 and ½ cup milk
½ cup condensed milk
1 tsp ghee
Few dry fruits for garnishing
Heat the ghee in a pan and then add grated apple in it. Stir it until the apple part becomes semi-dry. Turn off the flame and allow it cool on room temperature. In another pan keep the milk on boil till it reduces ¾ of its volume. During this process stir sometimes in between and then add condensed milk. Allow it to boil for few more minutes and taste the sweetness if required then either sugar or condensed milk. Add the dry fruits. Mix well and cook for few more minutes. Turn off the flame and take the prepared rabri in a bowl and allow it to cool on room temperature. Then add the cooked apple. Mix it well and keep it in refrigerator and serve chilled.
Tip: With the normal apple kheer I have added a twist by using coconut which not only increases the taste of the dish but also have anti-viral, anti- bacterial properties in it. It’s great for hair and for skin. This dish is highly nutritious with vitamins and minerals in it.
2. Sugarcane Juice Kanji Wada-
Sugarcane juice 250ml
Asafoetida (hing) ¼ tsp
Red chilli 1/4tsp
Mustard seeds 2 tsp
Soaked urad dal 1/4cup
Salt to taste
Oil to fry
Mix entire sugarcane with the considered water. Then add salt, hing, mustard seeds and red chilli powder one by one and stir it properly. Keep this ready kanji (drink) one side for 2 to 3 days when it becomes sour. After 3 days when the kanji becomes ready then we will fry and add wada to the kanji (drink). To make the wada’s, blend the soaked dal in a grinder by adding few water while grinding. When the mixture gets grind completely, whisk it and then from this batter make the wada and put them in the heating oil. While making the wada the batter should not be very thick else the wada’s will not be soft. Fry the wada’s in the boiling oil and then mix them in the ready Kanji. Serve it cool.
Tip: Normally Kanji wada are made using water but to give extra taste and energy I have used sugarcane juice. Sugarcane juice Kanji wada is a unique combination of sweet and sour taste. It works as a great appetizer. If you don’t like sweet kanji wada you can use water in place of sugarcane juice. Be careful to keep the kanji in clean place, otherwise it may get contaminated.
2 tbsp Thandai Masala (available in market or can be made at home)
2tsp china grass in powdered form(optional)
1 cup milk
2 tbsp sugar
1 cup whipped cream
Few drops lemon juice
In a small pan add milk and china grass powder and ½ cup of water. Heat the pan and keep stirring the ingredients on medium flame. Allow the mixture to boil. Once the china grass starts dissolving add sugar and stir it properly. Now add the Thandai masala, and while adding stir it continuously. Allow the mixture to boil on slow flame till it starts thickening. One the mixture gets thickening sieve the entire mixture into a bowl (u will find undissolved particles of china grass left). Now take the strained mixture into a steel bowl and then keep it on a vessel containing ice cubes till the mixture gets cool completely. After that whisk the mixture thoroughly avoiding any lumps to form and then add whipped cream and lemon juice and whisk it properly. Take the ready Thandai Mousse in serving glasses and allow it to deep freeze for few hours before serving.
Tip: Thandai is very rich and healthy drink since is rich in dryfruits especially almonds and pistachios. Thandai Mousse is an Indian festive twist to classic western dessert mousse. It is a complete nutritious delight. Bhaang can be added to Thandai for intoxicating effect.
1 cup soaked chana dal
2 cup basmati rice
3-4 chopped green chillies
Few curry leaves
Few garlic chopped (optional)
Salt to taste
Pinch of turmeric
1/3 cup water
Chopped coriander leaves
1 medium chopped onion(optional)
Soak rice and daal for 4-5 hours. Grind chillies and garlic together. Make the paste of daal and rice mixture but it should not be very fine. Mix all the ingredients well. Heat oil in a pan then take a round spoon which you use for dosa. With the help of that spoon release the batter gently one by one. Allow it to fry golden brown from both the sides. Serve it hot.
Tip: This dish is originated at Bihar and Jharkhand. It is best served with aloo curry and green chutney. It tastes crunchy and is can be mild sweet if you add sugar to it.
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