Get into a colourful mood this Holi. In addition to sampling regular Holi treats, try this mix of traditional and innovative recipes
Get into a colourful mood this Holi. In addition to sampling regular Holi treats, try this mix of traditional and innovative recipes
Badam Doodhu00a0
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Ingredients
20-25 almondsu00a0u00a0u00a0u00a0u00a0
4 cups milku00a0u00a0u00a0u00a0
A pinch saffronu00a0u00a0u00a0u00a0
u00c2u00bc tsp green cardamom powderu00a0u00a0
A pinch nutmeg powderu00a0u00a0u00a0
4 tbsp sugar u00a0
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Method
Blanch almonds. Drain and peel. Slice half of them and grind the remaining to a paste.
Heat milk in a thick-bottomed non-stick vessel and bring to a boil. Reduce heat, add almond paste and simmer on low heat for 15-20 minutes.
Add saffron, green cardamom powder and nutmeg powder and mix. Add sugar and mix.
Take four glasses. Put some of the sliced almonds and pour hot milk over them.u00a0
Serve hot, sprinkled with the remaining sliced almonds.
Potato Rollsu00a0u00a0
Ingredients
4 large potatoes, boiled and mashed
4 slices of breadu00a0
Salt to taste
u00c2u00bd tsp black pepper powder
u00c2u00bc cup ghee + to shallow fry
10 cashew nuts, coarsely pounded
2 green chillies, finely chopped
1 inch piece ginger, finely chopped
u00c2u00bd cup shelled green peas, blanched and coarsely ground
2 tbsp chopped fresh coriander leaves
Tomato ketchup, as requiredu00a0
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Method
Crumb the bread slices. Mix with potatoes, salt and black pepper powder and knead into a dough.
Grease your palm with ghee so that the dough does not stick, divide them into eight equal portions and roll into balls.
Mix together pounded cashew nuts, green chillies, ginger, green peas, coriander leaves and salt. Divide into eight equal portions.
Take each potato ball in your palm, make a hollow in it. Place a portion of the cashew nut stuffing. Pull over the sides and close. Shape it into an oblong roll. Similarly prepare the remaining rolls.
Heat sufficient ghee in a non-stick flat frying pan. Reduce heat and place four rolls on it. Shallow fry till evenly golden brown all around. Drain on absorbent paper.u00a0 Similarly shallow fry the remaining rolls.
Serve the fried rolls with tomato ketchup.
Paneer Moongdal Samosau00a0u00a0
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Ingredients
For covering
1u00c2u00bd cups refined flour + for dusting
Salt to taste
1/2 tsp carom seedsu00a0
6 tbsp ghee
Oil to deep fry
For stuffing
400 gm cottage cheese, grated
u00c2u00bd cup split green gram skinless, boiled and mashed
3-4 green chillies, chopped
1 inch piece ginger, chopped
u00c2u00bc tsp carom seedsu00a0
1u00c2u00bd tsp red chilli powder
1 tsp cumin seeds
2 tsp chaat masala
2 tbsp raisins
Salt to tasteu00a0u00a0u00a0u00a0
Method
Sift refined flour with salt in a large bowl.
Add carom seeds and warm ghee and knead to stiff dough with one-fourth cup plus two tbsp of water.
Cover with a damp muslin cloth and set aside for 15 minutes.
To prepare the stuffing, take green gram in a bowl, add cottage cheese, green chillies, ginger, carom seeds, red chilli powder, cumin seeds, chaat masala, raisins and salt and mix.
Divide dough into marble-sized balls and roll each into an oval shaped puri. Cut into half.
Place one half on your palm, dampen the edges lightly and shape into a cone. Stuff it with the stuffing generously.
Dampen the open edge and seal it.
Prepare the remaining samosas similarly. Heat sufficient oil in a non-stick kadai taking care that it does not get too hot.
Slide the samosas gently into the oil and deep fry till evenly golden and crisp.
Drain on absorbent paper. Serve hot with a chutney of your choice.u00a0
Sweet Mathri
Ingredients
2 cups refined flouru00a0
4 tbsp gheeu00a0to deep fry
1 tsp saltu00a03 cups sugar + 2 tsp
1 tsp fennel seeds u00a0u00a0u00a0
1 tsp lemon juiceu00a0u00a0u00a0u00a0
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Method
Mix refined flour, ghee and salt in a bowl.u00a0 Add a little water and knead into a stiff dough. Cover and rest the dough for 15 minutes.
Meanwhile, cook three cups of sugar in another non-stick pan with one and a half cups of water to make a syrup of two- thread consistency.
Pound fennel seeds with two tsp of sugar to a coarse powder. Add it to the dough and knead.
Add lemon juice to the syrup. If any scum rises to the top, remove it.
Divide the dough into 20-24 equal portions. Press each with your hand to form a disc of around one and half inches in diameter.
Heat sufficient ghee in a non-stick kadai and deep fry the mathris on medium heat till crisp. Take care that the mathris do not turn brown.
Drain and place them in a colander in a single layer. Pour the syrup over.u00a0
Once the mathris have cooled, serve or store in an airtight container.
Shopping list for next week
GARDEN VEGETABLES AND ALMOND SOUPu00a0u00a0
100 gm carrot, 100 gm corn kernels, 100 gm almonds, 1 bunch spring onions, 1 small head of broccoli, 1 packet fresh button mushroomsu00a0, 1 bottle soy sauce
GRILLED SPINACH SANDWICH
200 gm cheese, 100 gm sesame seeds, 1 loaf brown bread, 1 medium red capsicum, 1 bunch fresh spinach leaves, 1 bottle olive oilu00a0
AKHROT MURGH
400 gm boneless chicken, 100 ml fresh cream, 75 gm walnuts, 1 packet garam masala powderu00a0
MIXED FRUIT CHAATu00a0u00a0u00a0u00a0
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3 fresh red chillies, 2 medium pears, 2 medium apples, 1 small pineapple, 1 small watermelon, 1 medium green apple (optional), 1 small musk melon, 1 pack strawberries, 1 star fruit (optional), 1 bunch fresh coriander leavesu00a0, 1 bunch fresh mint leaves, 1 packet black salt, 1 lime, 1 packet chaat masala
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