Festival of colour comes packed with desi flavour, and here are some dishes you can rustle up for that ‘bhang’ filled Holi party at home.
- 1/2 kg maida
- 1/2 kg lentil
- 1tsp cardamom
- 1tsp ghee
- 1/2 kg jaggery
- 100 ml oil
- Salt to taste
- 1 litre milk
Make soft dough with maida. Soak lentil, and make it into dough with jaggery and cardamom. Put stuffing inside the maida and flatten like a chapati. Shallow fry it in ghee. Serve with milk.
- 6-7 betel leaves (paan)
- 1 num Hemp leaves
- 1/2 tbsp sabza seeds
- 1 tbsp rose syrup
- 4 tbsp gulkand
- 3 tbsp mixed dry fruits
- 10 red cherries
Put the hemp leaf to dry, make into powder. Clean betel leaf, top with gulkand, dry fruits, sabza seeds, dash of rose syrup and pinch of hemp leaf. Fold it to serve.
— Recipes courtesy Chef Ram Mohan, Howard Johnson Bengaluru, Hebbal
- 1 cup milk ,
- 5 pieces almond
- 1/2 tbsp poppy seeds
- 1/2 tbsp fennel seeds
- 2 pieces green cardamom
- 5 pieces whole black pepper
- 1-1/2 tbsp sugar
- Garnish with saffron
- Blend the ingredients, strain and serve chilled
— Recipe courtesy Chef Wahid, Indian Kitchen
Badam Pista Kulfi
- 12-15 almonds (badam), coarsely ground
- 15-20 pistachios, coarsely ground
- 1½ litres milk
- A pinch of saffron
- 4 tbsp Sugarfree Natura or ½ cup sugar
- ¼ cup khoya/mawa, grated
- Heat milk in a thick-bottomed non-stick pan. When the milk begins to boil, add the saffron, lower the heat and simmer, stirring continuously till the milk is reduced by half.
- Add Sugarfree Natura or sugar with almonds and pistachios, mix well. Cook for three to four minutes, stirring continuously. Take pan off the heat, and set aside to cool.
- Add khoya/mawa and mix well. Pour into individual kulfi moulds and place them in the freezer to set.
- Unmould and serve immediately.
— Recipe courtesy Master Chef Sanjeev Kapoor
Gujiya & Dabeli
- Whole wheat flour 220 gm
- Ghee 10 gm
- Salt to taste
- Water 120 ml
- Khoya 200 gm
- Raisins 20 gm
- Cashewnuts 20 gm
- Almonds 20 gm
- Sugar 50 gm
- Cardamom powder 5 gm
- Oil to fry
- Silver Leaf 1 no.
- Mix together flour, warm ghee, salt and knead. Cut into equal parts and rest dough.
- Heat ghee, saute dry fruits and nuts till golden brown
- Add grated khoya and cook further
- Add powdered sugar and switch off flame. Cool.
- Cut dough and roll to flatten it. Stuff with above mix and keep aside
- Cut into desired shapes and deep fry until golden brown
- Garnish with silver leaf
- Dabeli Masala 50 gm
- For sweet tamarind chutney 20 gm
- Boiled potatoes 75 gm
- Salt to taste
- Chopped coriander 10 gm
- Grated coconut 10 gm
- Pomogranate 10 gm
- Pav bread 4
- Garlic chutney 10 gm
- Chopped onions 10 gm
- Masala peanuts 10 gm
- Sev 10 gm
- Butter 20 gm
- Heat oil in a pan, add dabeli masala, sweet chutney, boiled mashed potatoes and cook until golden brown
- Add little water and salt. Allow it to cool
- Add chopped onion, grated coconut and coriander and mix well
- Slit pav bun
- Place boiled potatoes mixture in the pav and add sev, close bun.
- Heat oil and butter in a pan, cook the pav bun on slow flame on both sides. Serve Dabeli with mint or sweet chutney
Recipes courtesy Chef Rayomund Pardiwalla, Executive Chef, Movenpick Hotel and Spa Bangalore