Holi is almost here and if you're wondering how to add some more excitement to the festivities, a whole lot of delicious food should certainly be your answer. Besides smearing each other with bright hues, the festival is one of the best times to savour a few traditional Indian delicacies. From mouth-watering gujiyas to a cool and refreshing thandai that will leave you longing for more, here are our top 5 recipes from chefs who always know how to get it right.

Mawa Gujiya

Prep time : 31-40 minutes
Cook time : 11-15 minutes
 

Ingredients

2/3 cup crumbled khoya or mawa, 1 cup refined flour, 3 tsp ghee, oil to deep fry, 1/2 cup chopped dried figs, 1/2 cup chopped seedless dates, 10 chopped cashewnuts, 10 chopped almonds, 10 chopped walnuts

Method

Step 1

For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs. Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes. For the filling, heat a non-stick pan; add the khoya and sauté for three minutes or till the fat separates. Set aside to cool.

Step 2

Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions.

Step 3

Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri.

Step 4

Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.

Step 5

Heat sufficient oil in a non-stick kadai; gently slide in a few gujiyas at a time, and deep-fry for five to six minutes or till golden brown.

Step 6

Drain on absorbent paper and store in an airtight container when completely cold. (Recipe via Sanjeev Kapoor) Like this article? Also read: The ruling fashion color trends for Holi 2019

Special Thandai

Prep time: 25 minutes

Ingredients

1 1/2 litres full cream milk, 25 almonds blanched and peeled, cashewnuts soaked 20, 30 pistachios blanched and peeled, 3 tablespoons Melon seeds (magaz) soaked, 3 tablespoons poppy seeds soaked, a few strands of saffron, 1 and 1/2 cups sugar, 8-10 green cardamoms, 20-25 rose petals , 1 inch stick cinnamon ,  8-10 black peppercorns

Method

Step 1

Grind together almonds, cashewnuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste. Bring milk to a boil in a pan. Add saffron and mix.

Step 2

When the milk begins to boil add sugar and simmer till the sugar melts. Grind green cardamoms, dried rose petals, cinnamon and black peppercorns to a fine powder.

Step 3

Add the paste to the milk and mix well. Simmer for three to four minutes. Add the powdered masala to the milk and mix well. Chill the milk and serve.
(Recipe via Sanjeev Kapoor)

Puran Poli

Prep time: 45 minutes

Ingredients

For the dough: 3/4 cup whole wheat flour, 3/4 cup All Purpose Flour (Maida), 1 tablespoon Cooking oil, water for kneading. For the filling: 1/2 cup chana dal, 1/2 cup split toor dal, 1.5 cups sugar, 1 tablespoon ghee, more for cooking, 8 Cashew nuts, 8 Badam (Almond), 8 Pistachios, 1/4 teaspoon cardamom powder.

Method

To begin the preparation of Puran Poli, first prepare the dough. For the poli dough, in a wide bowl, combine whole wheat flour, maida and oil and knead into a soft dough using enough water. Dough should be soft and smooth, like roti dough and not sticky. Cover and keep aside for about 30 minutes.

The filling:

Step 1

Wash and soak both the dals for about 15-20 minutes. In a mixer/grinder, combine almonds, cashews and pistachios and grind them to make fine powder. Combine drained toor dal and chana dal along with a cup of water in a presser cooker, mix well and pressure cook on high flame till 1 whistle. Then reduce the flame and cook for about 10-15 mins.

Step 2

Allow the steam to escape before opening the lid. Let the mixture cool for about 5-10 minutes. Add the dal mixture along with sugar in the grinder/mixer and make fine paste. Transfer this mixture to a microwave safe bowl/container with a lid and add 1 tablespoon ghee to it. Mix well and microwave covered on high power for 10 minutes stirring once or twice in between.

Step 3

After 10 minutes, add the prepared almonds, cashews and pistachio powder to the dal mixture. Mix well and again microwave the mixture and cook covered, on high power for 10 minutes, stirring once or twice in between. Let it stand for 5 minutes.

Step 4

Now, put a spoon in the middle of the bowl and if it stands without support, puran is ready. If not, then microwave for another 3-4 minutes. Once puran is ready, add elaichi powder and a spoon of ghee to it and mix well. Transfer it on a flat dish and let it cool down to room temperature.

Step 5

Once it comes to room temperature, grease your hands with few drops of ghee and make equal sized balls from it. Now, take a medium sized ball from the dough and roll out into a circle using maida for rolling. Place puran in the center and fold the edges of the dough over the filling. Pinch the edges together to seal the filling.

Step 6

Flatten the dough and roll again into a circle, using maida for rolling. Place the puran poli on tawa/griddle and allow it to cook on one side. Flip it over and allow it to cook on the other side. Cook over a medium flame till it turns golden brown in colour from both the sides.

Step 7

As soon as you remove it from tawa, apply ghee on puran poli. Repeat with the remaining dough and filling to make more puran polis. Enjoy with a dollop of ghee! (Recipe via Archana's Kitchen)

Baked Kachori

Prep time: 10 minutes Cook time: 15 -20 minutes

Ingredients

Split skinless black gram (dhuli urad dal) soaked, 1 tbsp chopped ginger, 1 tbsp chopped green chilli,  2 tbsp oil, 1/4 teaspoon asafoetida , 1 teaspoon coriander powder , 1/2 teaspoon cumin powder, 1 teaspoon red chilli powder, 1/2 teaspoon fennel powder, salt to taste For the outer layer: Refined flour (maida) 2 cups, salt to taste, 1/4 tsp baking powder, 2 tbsp ghee + for brushing.

Method

Step 1

Drain and put split black gram in a chopper, add ginger, green chilli and crush coarsely.

Step 2

Heat oil in a non-stick wok, add asafoetida and crushed mixture and saute for 3-4 minutes. Add ½ cup water, coriander powder, cumin powder, red chilli powder, fennel powder and salt and mix well. Cover and cook till dry.

Step 3

Put refined flour in a bowl, add salt, baking powder and 2 tbsps ghee and mix well. Add sufficient water and knead into a stiff dough. Cover the bowl with cling film and rest the dough for 15 minutes.

Step 4

When gram mixture becomes dry, transfer it into another bowl and let it cool.

Step 5

Preheat oven to 180° C.

Step 6

Divide the dough into equal portions and shape into balls. Apply a little oil to each ball, press them slightly and roll out into small puris with the edges being thinner than the centre. Place some of the gram mixture in the centre, dampen the edges, bring them together and press to seal.

Step 7

Press slightly and roll into small puris ensuring that the filling is evenly spread.

Step 8

Grease a baking tray, place the kachoris in it, brush them with a little ghee and bake in the preheated oven for about 15 minutes or till the kachoris are cooked and golden.

Step 9

Arrange them on a serving plate and serve hot.

(Recipe via Sanjeev Kapoor) Like this article? Also read: Spring Summer '19: Fresh florals for every occasion Image Courtesy: shutterstock.com

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