We bring you easy-to-prepare recipes that will turn your festive party into a total hit. Throw the best Holi party this year with these recipes. The festival of colour is just around the corner! As we gear up to celebrate the fun-filled Holi after over two years of restrictions […]
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We bring you easy-to-prepare recipes that will turn your festive party into a total hit.
The festival of colour is just around the corner! As we gear up to celebrate the fun-filled Holi after over two years of restrictions caused by the Covid-19 pandemic, we bring you easy-to-prepare recipes that will turn your festive party into a total hit.
Send the invites, call up your friends as you throw a yummy party this Holi with these quick recipes shared by top chefs from India.
Quinoa And Millet Hearty Colour-blast Salad
By Chef Mihir Kane, Executive Chef, Fairmont Jaipur
Ingredients:
- White Quinoa-20Gm
- Black Quinoa-20Gm
- Poached Pear-5Gm
- Black Olives-5Gm
- Yellow Pepper coulis-1tea spoon
- Beetroot Puree-1tea spoon
- Green Pea Puree-1tea spoon
- Yellow cherry tomato-2nos
- Arugula-5Gm
- Cucumber-5Gm
- Cranberry -50gm
- Agar agar-15Gm
- Salt-1table spoon
- Lemon Juice-5ml
- Pomegranate-5gm
- Chopped Bell pepper-5gm
- Bajra flour-30gm
Method For Making Cranberry Jelly:
- Pour agar-agar into cold water and mix. Let stand for 10 minutes.
- Sort the cranberries, wash, and dry.
- Transfer the cranberries to a blender bowl and beat until smooth.
- Add sugar to the cranberry puree and stir.
- Put the cranberry mass in a saucepan, put it on high heat, and bring to a boil. After boiling, simmer for 2 minutes over medium heat. Pour in agar and stir. Bring the mixture to a boil and cook for another 2 minutes.
- Cool the cranberry mass to about 60 degrees. Cover the form with plastic wrap and put the mass there. Smooth the surface.
- Place the mould in the refrigerator for 1 hour.
- Then remove the agar-agar cranberry marmalade from the refrigerator and turn it over onto a Tray.
Method For Making Quinoa Salad:
- Soak both types of quinoa in cold water after that keep water in pan for boiling and put the soaked quinoa in boiling water keep boiling for 15 mins. Remove from heat and strain it.
- Mix chopped bell pepper pomegranate and cucumber all together and lemon juice and seasoning into it.
- Brush the beetroot puree on the plate and garnish with some green pea puree and some yellow bell pepper coulis and place the cranberry jelly on the opposite side of that.
- After that with help of mould put mixture of quinoa on top of that, garnish it with poached pear, arugula and pomegranate seeds.
- Make a dough with bajra, salt and water. Roll out and cook on griddle.
- Break the bread in bits and toss over the salad.
Mewa Ki Gujjia By Raffles Udaipur
By Chef Deepak Sarkar, Director of Culinary, Raffles Udaipur
Ingredients:
- Refined Flour (Maida) 1 cup
- Desi Ghee 2 ½ tbsp
- Water Luke warm (Kneading)
- FOR GUJIYA STUFFING
- Mewa (Khoya) 200 grams
- Powdered Sugar 100 grams
- Cashewnut 10 pcs
- Raisins 2 tbsp
- Chironji 1tbsp
- Green Cardamom Powder 1 tsp
- Desi Ghee For Frying
- FOR SUGAR SYRUP
- Grain Sugar 170 gms
- Water ½ Cup
- Saffron Few strands
For Garnish:
- Hand hammer silver leaf few for garnish
- Grounded Pistachio ½ tsp
- Saffron few strands
- Rose petals few for garnish
Method:
- To begin making the mewa ki gujiya recipe, firstly add flour and melted ghee in a wide bowl. Mix them together using your fingertips.
- Next, add warm water little at a time and knead into a soft and stiff dough. Cover with wet cloth and leave it aside.
- Crumble mewa with your fingers. Heat a non-stick pan and add crumbled mewa. Keep stirring and cook mewa/khoya on low flame.
- Once mewa starts to turn smooth, add cashew, raisins, chironji nuts, cardamom powder and powdered sugar.
- Mix well and remove from flame and let it cool completely.
- To make sugar syrup, add sugar and water into a saucepan and bring it to a boil. Keep stirring and continue to boil it till it reaches two string consistency. Turn off the flame and add saffron strands and let it sit for some time.
- Two String consistency: When you take a small blob of sugar syrup between your index finger and thumb and pull apart, you must see 2 strings.
- Divide the gujiya dough and mewa mixture into equal portions. Roll each ball into 3 or 4 inches diameter. Brush the edges with water to help seal.
- Place one portion of mewa mixture in the centre and fold into half sealing the edges. Press the edges to make sure they don’t open up while frying.
- Heat oil in a deep fry pan. Once oil turns hot, carefully add the mewa gujiyas and deep fry until golden brown. Remove from oil and drain on kitchen tissue paper.
- Once the mewa gujiyas cools down a bit, soak them in kesar sugar syrup for about 10 to 15 minutes.
- Then remove from kesar sugar syrup and serve. You can garnish with slivered pistachios, saffron strands and dried rose petals and silver leaf.
- Serve mewa Gujiya as a snack during festivals of Holi as a sweet during any special occasions along with a Thandai.
Cocktail name: Holi Kasturi
By Chef Deepak Sarkar, Director of Culinary, Raffles Udaipur
Recipe:
- 1 bar spoon orange marmalade
- 4 cloves
- 10ml saffron infused vodka
- Sprig of fresh thyme
- 50ml Bourbon whisky
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