One of this festival is India. There, Holi is a national holiday. At home, it is held every year in late February or early March, symbolizing the end of winter. On this day, like the Russian holiday Carnival, the people of India burn a scarecrow. You can see for yourself with your own eyes walking on the coals or the way in which the inhabitants drive cattle through the fires. -
The holiday passes several days. When the second day comes, the Hindus sprinkle dry paint on each other or just water the tinted water. So they express the joy of the coming of spring. We celebrate this holiday relatively recently and with significant differences. In Russia, Holi is a festival of bright colors and entertainment. It does not carry any religious significance. Holi is an excellent opportunity to hold charitable events to help children and to organize a bright, unusual holiday. On this day you can see an interesting program that includes: Holding a master class on Indian dances. Show of animators. Giant soap bubbles. Thematic souvenirs. Various contests. Body art. Celebrities performances. In addition to the above events, choreographic festivals are held in Russia, for example, "The Waltz of the White Nights" or the national festival-contest "Great Russia". The festival is a bright and colorful event of the summer. Do not miss the opportunity to participate in those of them that will take place in your city. You will give yourself a lot of pleasant impressions.
Recipe pilaf
Each family has its own secrets of cooking pilaf. This dish is loved the most by the people in the East, but also on our tables it can be found quite often. There is a saying that varieties of pilaf recipe as much as Muslim cities.
Ingredients:
pork (500 grams);
carrots (2 pieces);
onions (2-3 pieces);
rice (1.5 cups);
turmeric (1 tea spoon);
Bay leaf;
salt;
vegetable oil;
pepper;
coriander;
garlic (3 cloves).
Method of preparation
Rinse the rice under running water. Pour boiled water and let it infuse for a few hours.
Clean off top of carrot peel and grate on a medium grater. Chop the onion into pieces.
Across the grain slice the meat into large pieces.
Take a deep pan, pour her a large amount of vegetable oil, add pork, onion and carrot and gently fry over a medium heat.
Drain rice with water and pour it in the pan. A bit of fry before formation of a light crust on the meat. Pour water on the basis of a ratio of 1: 2.
Add salt and pepper and spices. Bring to a boil, then reduce heat.
Chop the garlic and put on top of the pilaf at the end of cooking.
Cooking time about half an hour. At the end it is better to wrap the container with pilaf for the best steaming.
Bon appetit!
