Yummilicious Holi

Sakal Times
Wednesday, 28 February 2018

With Holi just a day away, city-based chefs share some traditional and contemporary food and beverage recipes that you can try at home

What is Holi without colours! Colours are the core of the celebration, so much so that the dishes made on Holi are vibrant too. 

A Holi bash is incomplete without the Thandai, also we cannot think of Holi celebration without gorging on Gujiya and Puran Poli. 

Here’re some of the dishes and drinks that you can prepare at home to treat your loved ones and make your Holi celebration more flavoursome. 

RAJASTHANI KORMA ROTI
Ingredients
Moong dal.... - ..1 cup
Wheat flour. - .....2 cups   
Red chilli powder..... - 2 tsp ( adjust to taste)   
Turmeric powder... - .....¼ tsp   
Oil... - ..3 tbsp   
Ajwain... - ..1/4 tsp   
Salt to taste   
Oil for frying   
Water as needed
       
Method
- Take the whole moong dal in a mixture and grind it coarsely.  Now soak the coarse mixture in enough water for 3-4 hours.       
- After soaking they will absorb all the water, if you have any extra water drain them.       
- In a bowl take the soaked moong dal, add wheat flour, oil, red chilli powder, ajwain,turmeric powder, and salt.        
- Mix them well add little water if needed and make a dough like a chapati dough.       
- Leave the dough covered for 20 minutes. Divide them to equal parts .   
- Roll each ball using a rolling pin like chapathi.  Meanwhile heat a tawa.       
- Place the rolled korma roti on the hot tawa , drizzle  some oil as needed and cook the roti from both side.       
- Keep pressing the roti with a ladle while roasting to make it crispy.       
- Do the same with the rest of the dough. Enjoy these crispy roti as it is or with pickle.     

THANDAI
Ingredients
Full fat milk (boiled and cooled).... - 4 1/2 cups 
Powdered sugar.......... - .1/4 cup 
Saffron (kesar).... - a few strands
Rose water(gulab jal)...... - .. a few drops 

To be soaked
Almonds (badam).... - ...1/4 cup 
Cashew.... - ¼ cup  
Pista......... - .¼ Cup 
Poppy seeds (khus-khus)... - ..2 tbsp 
Fennel seeds (saunf)... - ...2 tbsp 
Watermelon seeds... - ..2 tbsp  
Cardamom (elaichi)...    .. - 1 tsp 
Whole peppercorns (kalimirch)........20 
Rose petals (dried).... - ..3-4 

Method
- Soak the above ingredients for 20 minutes and then grind it into coarse paste. 
- Put milk in a deep bowl, add sugar, mix well using a whisk and refrigerate for two hours.
- Add the paste to the milk, mix well and refrigerate.
- In a small bowl heat a little milk and add the saffron. Add this to the cold colk and chill again.  
- Add few drops of gulab jal before serving.  

(Recipes shared by  Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani) 

HOLI MOLLY
Ingredients
Beetroot juice.... - 60 ml  
Lemon grass...     -.2 chunks  
Peach syrup..... - 20 ml 
Lime juice.... - 20 ml
Dragon fruit....  - 2 slice 
A dash of Sprite 

Method
- Muddle all the ingredients. This helps release the flavours of the fresh ingredients so that they bind with the liquid.
- Then shake and serve in an old fashioned glass. 
- Use lemongrass sticks and beetroot slices for garnishing.  

ICE BERG 
Ingredients
Coriander leaves …........ - 5-6 
Blue Curacao Syrup....... - 30 ml 
Lime Juice........ - . 20 ml
Orange ring                       
Sprite as required 

Method
- Blend all the ingredients together in a blender.
- Pour into a hurricane glass. 
- Garnish with orange slice, and coriander leaves and top it with Sprite.  

(The recipes have been contributed by  Rahul Bhagat, F&B director, Conrad Pune)

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