New Delhi, March 7 : The kitchen is filled with the aroma of delicious food during this festival because Holi preparations start days in advance. The sweets and snacks prepared for Holi with so much love are also an opportunity to display culinary prowess. This custom of creating tasty meals with a contemporary touch. For you all to try this Holi, Executive Chef Swapnadeep Mukherjee of The Metropolitan Hotel & Spa has specifically selected a few recipes.
TUTTI FRUITY GUJIA
For the cover
Maida (All-purpose flour)
Oil / Ghee (melted)
For the filling
Green cardamom powder
Dried coconut, shredded
Sieve the flour, add oil to it, and mix with your fingers. Add moisture and make a tight dough, cover with a damp cloth and keep aside In a pan, put ghee and then add khoya in it and stir on low flame for 5 minutes.
Add green cardamom powder, raisins and dry nuts and cook on a slow flame
Cook till sticky consistency, add sugar if desired. Allow cooling
Divide the dough into small balls and roll each ball into 4 inches diameter pancakes
Fill the pancakes with tutti fruity and with the above-prepared filling, a few chopped raisins, and coconut shreds and seal it in half moon shape, twisting the edges inwards.
Repeat the same to the rest of the dough and fry on medium heat. Fry till golden brown in color and garnish with nuts or silver leaf or gold leaf or as per your choice
TANDOORI MURGH CHAAT
Boneless chicken breasts, skin removed
Cumin powder, roasted
Make incisions with a sharp knife on the chicken breasts and set aside
Mix all seasoning and mustard oil in a bowl. Spread this mixture over the chicken breasts and leave to marinate for at least 30 mins in the refrigerator.
Preheat the oven to 200ÂºC/400ÂºC/ Gas Mark 6. Thread the chicken onto skewers and cook for ten to twelve minutes, or until almost tender. Baste chicken with butter and cook for another four minutes.
Remove from heat and shred the chicken when cool.
In a large bowl, combine shredded chicken, all the seasonal available fruits and cut into dice, and toss gently Garnish with pomegranate seeds, mint leaves, and potato laccha.
MALAI GULAB KI KHEER
Chopped tender coconut
Sugar to taste
Cocoa powder or chocolate (shredded)
Combine the condensed milk and coconut milk in a deep pan, add sugar, and mix well.
Cook for 5 minutes.
Add the coconut and rose petals into blender till smooth mixture.
Cool and garnish with rose petals, cocoa powder, or shredded chocolate. Serve chilled
GULAL PANEER BHUJIA KATHI ROLL
Already prepared Chapati
Heat oil in a non-stick pan, add cumin seeds and saute
Add ginger and garlic and saute over medium flame
Add diced capsicum and tomato and toss lightly, adding other spices and beaten curd
Combine paneer cubes with the above mixture and simmer with some moisture
Adjust the seasoning and leave aside
Spread the filling on the chapati and roll it up tightly, cut into two
Serve hot with mint chutney and pickled onions
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-- Syndicated from IANS