Holi is filled with memories and takes you back to your childhood days filled with fun, laughter, colour and food. Food plays a very important part in our life and like any other festival, celebrations are incomplete without food. We love the delectable delicacies as much as we love the festival because of its colourful hues.
Mythologically the word Holi came from the word 바카라™Holika바카라™ who was the evil sister of the demon king Hiranyakashipu. On the eve of Holi, a bonfire is lit where Holika is set on fire. Today we will talk about some traditional recipes with a twist by well-known chefs of our country.
De constructed Chukandaria (Beetroot) Dahi Bhalla by Chef Avanish Jain of Radisson Blu, Faridabad
Ingredients: 4 Portion
For Dahi Bhalla
바카라§ 100 gms Moong Dal
바카라§100 gms White Lentil
바카라§7 gms Cumin Seeds
바카라§200 gms Beet Root
 바카라§ 5 gms Chopped chili
바카라§ 5gms Chopped Ginger
바카라§10gms Chat Masala
 바카라§ 2gms Hing Powder
 바카라§ 5gms Black Salt
바카라§5 gms Table Salt
 바카라§ 450 ml Thick Plain Curd
 바카라§ 60 ml Mint Chutney
바카라§ 50 ml Saunth Chutney
바카라§Â 1 lt Oil for frying
For Saunth Chutney
바카라§Â 170 gm Jaggery
바카라§ 50 gms Refine Sugar
바카라§ 5 gms White Salt
 바카라§ 7 gms Black Salt
 바카라§ 10 gms Degi Mirch
 바카라§ 7 gms Black Pepper
 바카라§Â 10gms Dry Ginger Powder
바카라§Â  15gms Dhaniya Powder
 바카라§Â 45 gms Dry Mango Powder
 바카라§ 15gms Funnel Seeds
Green Chutney
바카라§ 50gms Fresh Mint
바카라§ 100 gms Fresh Coriander
바카라§ 20 gms Green Chili
 바카라§10gm Fresh Ginger
 바카라§ 5 gms Black Salt
 바카라§ 20 ml Lemon Juice
 바카라§ 10 gms Salt
 Procedure:
For Dahi Bhalla
1.    Wash and soak both the lentils for 3-4 hrs and then grind them to a thick paste.
2.    Wash, peel and grate the beetroot, strain out the juice and use 3/4th of this juice for grinding the lentil and the rest mix with plain curd and dry the left over beetroot on slow heat.
3.    Mix rest of the ingredients together except plain curd and dry beet root, divide them in equal balls, flatten them on a plastic paper and deep fry on slow pre-heated oil till they are cooked.
4.    Remove them and dip into Luke warm water.
For Saunth Chutney
1.    Place a sauce pan on burner with 50 ml water in it, add sugar, jaggery and let it melt. Remove any black dirt from top and once it is clean add rest of the other ingredients, mix well and cook to a thick consistency, check the seasoning, remove from heat and cool this mixture.
For Green Chutney
1.    Place all the ingredient together except lemon juice in a blender add little water or crush ice and blend to fine paste.
2.    Adjust seasoning and add lemon juice.
Assembling:
1.    Take out the fried Bhalla from water, squeeze them to remove excess water, divide in to two and arrange on a platter.
2.    Pour beetroot mixed curd, Saunth and Green Chutney on it you may sprinkle with some dry roasted, crushed cumin seeds on this.
Gujjiya Dimsum with mango, pineapple, pista and strawberry rabri by Chef Avinash Jain of Radisson Blu, Faridabad
Ingredients: 10pcs
- 200 gms Refined Flour
- 40 gms Sooji
- 200 gms Khoya
- 100 gms Sugar
- 5gms Cardamom Powder
- 40 gms Raisins
- 15gms Pista Slices
- 40 gms Almond Slices
- 100 gms Clarified Butter (Ghee)
- 1 lt Full Cream Milk
- 20 ml Mango Puree
- 20 ml Strawberry Puree
- 20 ml Pineapple PureeÂ
- 20 ml Pista Puree
- 1 lt Oil for frying
Procedure:
1.    In a sauce Pan heat milk and reduce it to half, cool it down, add 50 gr sugar mix well and divide in four equal parts and add Mango puree, Strawberry puree, Pineapple puree and Pista puree in each part.
2.    In a pan heat 50 ml clarified butter and sauté Sooji till light brown, cool it down, add khoya, cardamom pdr, raisins, Pista, almond and mix well.
3.    Make dough with refined flour by mixing remaining sugar in to water, rest this for 10-15 minutes, divide them into equal parts and roll them thin flat round disc, fill with the khoya mixture and fold them into half-moon shape, sealed tightly or any other dimsum shape you are comfortable to fold.
4.    Out of 10 pcs you can deep fry 5 pcs and remaining steam first and then shallow fry to give slight brown colour.
5.    Serve them with four different rabri.
 Thandai by Executive Chef Avinash Kumar, Novotel Imagica Khopoli
Ingredients:-
바카라§Â      Almonds                60 gm
바카라§Â      Pistachios        40 gm
바카라§Â      Poppy seeds     30 gm           Â
바카라§Â      Dried rose petal  10 gm
바카라§Â      Fennel seeds      10 gm
바카라§Â      Melon seeds       30 gm
바카라§Â      Black pepper       5 gm
바카라§Â      Cardamom          5 gm
바카라§Â      Saffron              3 gm
바카라§Â      Sugar                50 gm
바카라§Â      Milk                                300 ml
Procedure:-
바카라§Â      Soak almonds, pistachios, poppy seeds, fennels seeds, melon seeds and cardamom in warm water.
바카라§Â      Make a smooth paste of all soaked ingredients. Now add this paste with chilled milk and adjust the consistency and sweetness by adding sugar.
바카라§Â      Garnish it with dried rose petals, chopped pistachios and chopped almond. Serve chilled.
