Holi has got to be one of the most celebrated and super fun-filled festivals in our country, right? The atmosphere has this electric vibe, youngsters are ready to party all day long, and almost everybody looks forward to stuffing themselves up with Gujjiyas! But there are a ton of more dishes you can whip up for your loved ones during Holi. Which is why we got in touch with The Metropolitan Hotel & Spa for some super easy Holi recipes! Guys take notes now!
1. Gujjiya
Ingredients:
300 gms
Method:
How to Make The Flour
- Sieve the flour. Mix the six tablespoons of oil with the Maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
- Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough. Set aside and cover with a damp cloth.
Time For Gujjiyas to Take Shape
- Mash the Khoya and fry it in a deep pan till light brown in colour. Add sugar and cardamom powder into the Khoya and mix well. Add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. Allow it to cool.
- Divide the dough into small balls and roll each ball into a small round of 4″ diameter. Fill half the round with the Khoya mixture, fold it and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.
Bake & Serve Chilled
- Bake in oven for 15-20 min until golden brown colour. Take it out from oven and dip it in sugar syrup for the coating.
- Melt the white chocolate in the top of a double boiler over hot water. (Do not overheat as chocolate will harden). Remove from heat. Dip half Gujjiya in chocolate (white or dark) as per your flavour and keep it in the refrigerator to cool. Enjoy once it is chilled.
2. Bhuni Shakarkandi
Ingredients:
1 kg sweet potato, 150 gm honey, 50 ml lemon juice, 4 chopped green chillies, 10 gm ginger chopped, 10 gm chopped green coriander,
Method:
Prepare The Sweet Potatoes by Boiling Them
- Boil sweet potato till just done. Peel cool and keep aside.
- For the marinade, mix green chillies, ginger and coriander. Now add degi mirch, fennel powder, cumin powder, black salt and amchoor.
- Add honey, lemon juice, roasted channa powder and kalonji. If too thick adjust consistency using vegetable oil.
Time to Bring in The Tandoor
- Now add roundels of
shakarkandi and let it stand in it for 2 hours. Skewer and cook in a tandoor till exterior gets a good brown colour and crisp. - Serve hot with raw mango chutney.
3. Chutney Shahi Tukda
Ingredients:
4 bread slices, 50 gm ghee, 1/3 cup sugar, 1/3 water, rose essence, 3 cups milk, saffron threads, 20 gm chopped nuts, 1/8 tsp cardamon powder
Method:
Prepare The Rabri First
- First, boil the milk in a heavy bottomed pan. When it is reduced to 1 cup, add saffron threads. Mix well and boil for some more time. It will reduce to 3/4 cup. It takes nearly 30 minutes put in the chopped nuts in the Rabri.
- Take sugar and water in a bowl. After the sugar is dissolved in water, boil for 2 minutes to make the sugar syrup.
Dip The Shahi Tukda in Sugar Syrup
- And remove the side crust of bread and cut into the round and bake in the oven till to golden brown & crispy and keep aside.
- Dip the bread pieces in sugar syrup for 2-3 minutes. Take it out and arrange on the plate topping with blueberry, Rabri and passion fruit. And serve with sweet saffron milk garnish with pita and fried triangle cut bread.
4. Thandai Kulfi
Ingredients:
2 liter full cream milk, 20 gm almond, 20 gm pistachio, 4-5 green cardamom, 150 gm thandai syrup, sugar (optional)
Method:
Make The Kulfi Mixture With Milk
- Heat milk in a heavy bottom pan on slow heat. Add crushed green cardamom and simmer till reduced to half. Strain and put on fire again on slow heat. Continue stirring and scraping the sides to avoid burning.
Add Dry Fruits and Freeze The Mixture
- Now add blanched, skinned and slivered almonds and pistachio. Reduce further till 1/3 rd of it is remaining. Let it cool and add Thandai syrup. Mix thoroughly
- Add in moulds to freeze. Take out chilled and serve.
5. Curried Rice Fritters
Ingredients:
500 gm boiled rice, 150 gm chopped onion, 10 gm curry powder, 15 gm curry leaves, 10 gm green chillies, 20 gm chopped ginger, 1 tsp mustard seeds, 10 gm sesame seeds, 50 ml vegetable oil, 50 gm
Method:
Make Rice Cylinders Which Are Ready to Fry
- Heat oil in a pan. Crackle mustard seeds. Now add chopped onions, ginger chopped, chillies chopped. Sauté for a minute. Now add fresh curry leaves, sauté for another minute. Add curry powder and take off the fire. Let it cool.
- Add this to boiled rice along with salt and mix thoroughly. Finely chop raisins and mix with grated Amul cheese. Shape rice mixture into small equal size barrels or cylinders or desired shape.
Time to Fry Them
- Make a thin batter using flour and water. Coat rice cylinders with the batter, bread crumb and sesame seeds.
- Deep fry to golden colour. Serve hot with chutney of your taste, preferably tomato chutney.
6. Thandai
Ingredients:
500 ml milk, 20 gm almonds, 20 gm pistachios, 10 gm soaked poppy seeds, 20 gm cashews, 10 gm melon seeds, 1 gm cinnamon powder, 2 gm black peppercorns, 5 gm rose petals, 150 gm sugar, ¼ gm saffron and 1 gm green cardamom.
Method:
Make The Mixture First & Refrigerate Till Chilled
- Heat sugar and milk. Add saffron when sugar dissolves in milk. Turn off the flame. Combine almonds, pistachios, soaked poppy seeds, cashews, melon seeds, rose petals and a little milk to make a paste.
- Combine cinnamon, cardamom and grind to a powder. Add this powder to the paste. Mix the paste with little milk, then add it all to the remaining milk. Serve cold.
(Featured Image Source: Dwom Link)
