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It’s Holi time and elevated energy levels fill the air with splashes of colour being spread everywhere as an expression joy and love. However, no Indian festival is complete without food and the same is the case with Holi.
Chef de Cuisine, Ashwani Kumar Singh from The Leela Ambience Convention Hotel, Delhi and Chef Rakshit Sharma, Executive Chef at Hotel The Royal Plaza in New Delhi share some special Holi recipes to make your holi not only wet, wild and colourful but also equally flavourful.
Milk, boiled – 1 lt
Almond – 100 gm
Char magaj – 50 gm
Poppy seed – 50 gm
Sunflower seed – 50gm
Rose petals – 5 gm
Fennel seed – 15 gm
Black peppercorn – 15 nos
Green cardamom – 15 nos
Nutmeg powder – ¼ tsp
Sugar – 150 gm
Saffron – ½ gm
Rose water – 20 m
Bhang leaves – 2 ½ tbsp (optional)
Saffron, soaked in hot milk
- Pick, wash and drain the bhang leaves.
- Dry roast all fennel seed, black peppercorn, rose petals, saffron, poppy seed, sunflower seed and char magaj and keep aside.
- Balanced and peel almond.
- Now soaked all the ingredients in the milk for 1 hour and keep it in a freezer.
- Now make a fine paste, stain, garnished and served in purvas.
2. Dahi vada
Mah ki dhuli dal – 1 cup
Moong ki dhuli dal – 1 cup
Salt – to taste
Cumin seed – 1 tsp
Garam masala– 1 tsp
For hing water
Hing – 1 tsp
Black salt – 1 tbsp
Red chilli powder – 1 tsp
Curd – 1 kg
Salt – to taste
Black salt – to taste
Sauth chutney – ½ cup
Mint chutney – ½ cup
Kutti mirch – 1tbsp
Dahi vada masala – 50 gm (Roasted cumin, black pepper powder and black salt)
Sev – 25 gm
- Pick, wash and soaked the dal overnight.
- Drain and make a fine thick paste in a food processor.
- Remove the prepared paste in a bowl and put in the salt, cumin seeds, red chillies powder and keep aside.
- Heat oil in a kadhai, shape the vada and fry in nicely on both the side till golden.
- Now, make water with black salt, hing and red chillies powder and soak all the prepared vada till soft.
- Whisk curd and mix salt and keep aside.
- Now, squeeze the vada nicely with the help of you both palm and nice put in the dahi and keep aside for half an hour.
- Take a service palet and put in the prepared dahi vada on the center of the plate.
- Now, pour the sauth ki chutney, mint chutney, kutti mirch and dahi vada masala
- Sprinkle the sev on top of the vada and serve.
Flour – 250 gm
Sugar – 100 gm
Ghee – 90 gm
Semolina – 70 gm
Cashew – 15 gm
Almond – 10 gm
Raisin – 9 gm
Pistachio – 9 gm
Khoya – 50 gm
Cilongi – 2 gm
Oil to fry
- At the first step we will make dough with the help of ghee, water and flour.
- Knead the dough till firm, cover the dough with a moist cloth and keep aside for 20 minutes.
- Now, for gujiya stuffing, grate khoya, chop dry fruits and keep aside.
- Melt ghee in a pan on a low flam and add crumbled khoya and stir. Cook the khoya till it begins to gather around itself.
- Switch off the flame and keep the pan down. Let the khoya get cool.
- After the khoya gets cool and add sugar and mix everything well and keep it aside.
- Take the dough and make small balls from it, roll the small balls flat (circle) with the help of a rolling pin.
- Place 1 tsp of khoya stuffing on one side of the circle, keeping edges empty.
- Carefully, bring together both the edges and press the edges carefully.
- Heat oil for deep frying in a pan.
- Deep fry these small gujiya till golden brown.
- Your sweet gujiyas are ready to serve.
4. Palak pakora chaat
Gram flour – 150 gram
Baby spinach – 200 gram
Rice powder – 60 gram
Semolina – 50 gram
Ajwain – 15 gram
Salt – 10 gram
Sweet Soda – 9 gram
Red chili – 9 gram
Turmeric – 3 gram
Yogurt – 250 ml
Boil chickpeas – 10gram
Mint chutney – 3 spoons
Saunth chutney – 3 spoons
Oil to fry
Method – palak pakora
- First let’s make palak pkoras. Take spinach leaves, remove the hard stalks, and rinse them well carefully. Pat it dry with the help of a kitchen towel or paper napkin and leave aside.
- For the batter, take besan (gram flour), rice powder, sujee (semolina), salt, red chili, haldi, soda, ajwin, salt.
- Add some water and make a smooth batter and rest it for 10 minutes, the consistency should be medium thick.
- Now take a pan for deep frying on medium heat. Once the oil gets hot, take one leaf and dip into the batter, remember that the leaf should be coated properly from all sides.
- Fry the coated leaves until it changes the colour and become crispy.
Method – Palak Chaat
- Now, let’s make the chaat. Arrange the palak pakora on the plate and drizzle some green coriander chutney on top.
- Followed by whisk yogurt, saunth chutney and chickpeas.
- Sprinkle chaat-masala on top and serve hot before the palak- pakoras got soggy.
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