Saturday, March 19, 2011

Some spicy and tasty Holi bites!


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Some spicy and tasty Holi bites
Sharmila Chand, Hindustan Times
March 18, 2011
How can any festival be celebrated without much fuss over food.
Traditionally, every family has a favourite family sweet, which is
eventually passed on to the new generation. Here, we have, chefs,
sharing with us some secret lip-smacking recipes of Holi dishes, to
keep the tradition alive. Try these out at home and delight your
guests by displaying your culinary skills.
All Time Favourite Thandai
Almond 100 gm
Poppy seeds 25 gm
Dried melon seeds 25 gm
Fresh rose petals 10 gm
Green cardamom 05 gm
Whole pepper corn 10 gm
Saffron  2 gm
Sugar 400 gm
Milk 2 lit
Method :-
Boil the milk with saffron in a deep pan. After the initial boiling,
set it aside and allow it to cool. Meanwhile soak almonds, melon
seeds, poppy seeds, rose petals cardamom and pepper corn in two cups
of water and keep aside. Grind soaked ingredients to make a smooth
paste. Pour some water into this paste and strain through muslin
strainer. Blend the above-made mix with milk. Chill for about an hour
before serving.
Recipe by chef Nimish Bhatia
The Gujia
Ingredients :-
For the dough
Refined flour (maida)  1000 gm
Ghee / Cooking Oil   300 gm
For the stuffing
Khoya  1000 gm
Pistachio  100 gm
Broken cashewnut    100 gm
Chironji   100 gm
For the syrup
Sugar   1000 gm
Water     400 gm
Warq (silver paper)  10 leafs
Pistachio  25 gm
Sieve refined flour in a bowl. Melt the ghee or oil and add to the
flour to make a dough. Divide into equal portions (it will make 70
pieces). Make sugar syrup on fire of one string. If you want to make
without it then add crushed misri (candy) 100 gms to the stuffing.
Make stuffing by mixing khoya, chopped pista, cashewnuts and chironji.
Roll out the pre-portioned dough into a round, put some stuffing at
one end and fold over the other end making a semi-circle. Seal the
ends as shown in the picture with a fork. Heat the ghee/oil in a
kadhai and fry the gujias . Take out and put them in sugar syrup.
Decorate with warq or pistachio.
Recipe by chef Nissar Waris
Spicy Aloo Sumilan:-
Potatoes 300gms
Fresh green peas 150 gms
Cornflour 40 gms
Ginger chopped half inch
Green chilli 1-2 nos
Fresh coriander 2-4 sprigs
Salt to taste
Green cardamoms ground 2-3
Black cardamom ground 1
Chilli powder 1/2  tsp
Garam masala 1/4  tsp
Cumin seeds whole 1/2  tsp
Dry coriander 1/4 tsp
Method :-
Boil, peel and mash potatoes.Boil peas separately. Add all ingredients
in potatoes and peas except cornflour and oil. Mix well. Add dry
masala in mashed peas then stuff it into the above potato mash made
into dumplings. Coat patties lightly with corn flour and finally coat
with corn flakes .Heat oil and shallow-fry till golden brown. Serve
hot as a side dish or as a snack.
Recipe by chef Devraj Halder
Chocolate and dry fruit gujia:-
For the dough
Flour 300 gm
Ghee 8 tbs
Baking soda 1/4 tsp
Powdered sugar 1-2 tbs
Cocoa powder 60 gm
Fresh grated coconut 100 gm
Cashew nuts chopped fine 3 tbs
Raisins chopped fine 3 tbs
Dates chopped fine 3 tbs
Almonds flakes 50gm
Cardamom powder 1/2 tsp
Saffron A pinch Dark chocolate 500gm
Cream 125 ml
Method :-
Mix flour, sugar, baking soda, cocoa powder and ghee. Add water and
knead. Melt chocolate with cream, add cashews, almonds, coconut,
cardamom powder, dates, raisins, saffron and ginger powder. Divide the
dough into equal sized balls. Roll out into circles. Put the chocolate
dry fruit filling in the centre of each circle and fold into a half
moon. Press the edges tight and pleat the edges. Heat ghee in a pan
and deep fry the gujia. Coat them with icing sugar or chocolate.
By chef Neeraj Tyagi
Toothsome malpua :-
Milk 1 ltr
Maida 200 gm
Suji 10 gm
Pure Ghee 1 kg
Water 500 ml
Sugar 500 gm
Boil the milk till it reduces to 500 ml quantity. Roast the suji till
it becomes light brown. Add the milk along with maida, there should
not be lumps. It should be a smooth batter. Heat ghee in a thick
bottom pan on  medium heat. Take the batter in a hollow spoon or small
bowl and slowly pour in the pan. If the batter scatters, add a little
more maida to it, else cook till it becomes light brown pancakes. To
make the sugar syrup, boil sugar and water till it becomes thick. Dip
the Malpua (pancake) in the syrup and lay out on a plate.
Recipe by chef Tarun Kapoor,
Festive Nuts Stuffed Phyllo :-
Phyllo (pastry sheets) 1 lb
Butter 1 1/2 cup
Chopped almonds 1 lb
Breadcrumbs 1/2 cup
Sugar 1/4 cup
Cinnamon 1 tsp
Cloves 1/2 tsp
Sugar 4 cup
Juice of 1 lemon
Method :-
Place 1 pastry sheet in well-buttered baking pan and brush with
butter. Place second pastry sheet over it and butter again. Repeat
until you get 6 layers. Mix almonds, breadcrumbs, sugar, cinnamon and
cloves. Sprinkle top pastry sheet with almond mixture and place two
buttered pastry sheets over this. Repeat the same till all ingredients
have been used. Brush top with butter. Make diamond shaped pieces.
Bake in moderate oven for about 1 hour. To prepare syrup, boil sugar,
water and lemon juice for 10 minutes. Pour hot syrup over cooked
baklava. Allow to stand several hours before serving.
Recipe by chef Nishant Choubey
Article sourced from hindustantimes


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