Holi: Soak in the magic of traditional flavours

  • | Thursday | 21st March, 2019

Add flour and milk; make a smooth batter. It has its origins in western and northern India and is made especially during Holi, as it’s considered auspicious. To unmould, dip the ramekins in a bowl of hot water for about 10 seconds._____________________________________________________________No Holi is complete without this rich, traditional half-moon-shaped fried pastry. Bring the edges of the dough towards the centre to seal the filling and pinch off excess dough if any. “Holi is incomplete without hot snacks, especially kachoris — a salty break from the series of sweets consumed during the festival.

Ranveer Brar Holi isn’t just a festival of colours, it signifies the victory of good over evil, and the arrival of Spring. In other words, it’s the perfect time to meet friends and family and bond over food.“Amidst splashes of colour, Rang Panchami is celebrated with lots of food. Think gujiyas, jalebis and thandais and an array of hot snacks like kachoris and mathris to complement them,” says Maharaj Jodharam Choudhary, Corporate Chef, Khandani Rajdhani.Malpua is one of India’s oldest desserts. “It is possibly as old as our subcontinent. During Vedic times, it was called apupa and has taken various forms since – right from being eaten dry (like a pancake) to being soaked in sugar syrup. It has its origins in western and northern India and is made especially during Holi, as it’s considered auspicious. My grandmother used to make this recipe by crushing fresh oranges in the sugar syrup. She would then grate the rind into the batter — her own version of santri malpua,” says ChefMawa, crumbled................... 1 cupCurd................................. ½ cupRefined flour..... ½ cupMilk ........................ ½ cupFennel seeds ......... 1 tbspBlack peppercorn .3-4 nosOrange zest .................. 1 tbspBaking soda ................................½ tspGhee, for deep fryingSugar ............................................. 1 cupFresh orange juice ................... ½ cupRose water (optional) ................ 1 tspSaffron strands..............................2-3Orange peel, thinly sliced........1 tbspPistachios, soaked, skin removed,sliced ........................................... 2 tbspFew dry/fresh rose petals (optional)In a bowl, mix khoya/mawa with curd and cream. Add flour and milk; make a smooth batter. Add crushedpeppercorns, fennel, baking soda, orange zest and mix well. Allow the batter to rest for 30 minutes. Make sugar syrup by combining sugar and fresh orange juice. Add saffron. Boil until the sugar dissolves; put on simmer till you get one-thread consistency. Remove, and add rose water, mix, cover and keep warm.Heat ghee. Ladle the batter slowly into a pan. Fry on both sides till golden brown on medium flame. Remove malpuas and drain the ghee. Soak them in syrup for 2-4 minutes. Garnish with sliced pistachios and orange peel.____________________________________________________________What is Holi without thandai? “The unique combination of almonds, pistachio, fennel and peppercorns is a specialty of central India, mainly Uttar Pradesh, Madhya Pradesh and parts of Rajasthan that replicate the taste of bhaang (hemp seeds), an intoxicant. We have taken these traditional flavours and turned it into a luscious panna cotta,” says Kayzad Sadri, Chef, Corporate F&B Mahindra Holidays & Resorts.Heavy cream ............................... 1 cupWhole milk ..............................1 ½ cupsBay leaf ................................................ 1Pistachios .................................2 tbspPeeled almonds .......................2 tbspFennel seeds powder ................1 tspPowdered gelatin ...................... 2 tspSalt ............................................. ½ tspA pinch of freshly ground pepperA pinch of freshly ground nutmegCombine cream and ½ cup milk and bring to a boil over mediumlow heat. When it starts to simmer, turn off the heat and leave it for 15 to 20 minutes. Combine ¾ cup milk, pistachio, almonds and fennel powder in a blender and blitz until smooth. Put the remaining milk in a small bowl, sprinkle the gelatine on top and let it soften for about five minutes. Stir the gelatine and milk into the infused cream and gently reheat over a low flame, stirring continuously, until the gelatine is dissolved. Stir the mixture, add salt, and ground pepper, (to taste).Strain through a fine mesh sieve, and pour into four ramekins. Refrigerate for a few hours until set. To unmould, dip the ramekins in a bowl of hot water for about 10 seconds._____________________________________________________________No Holi is complete without this rich, traditional half-moon-shaped fried pastry. “Flaky and crisp on the outside and filled with a sweet mixture of khoya, mawa and dry fruits inside, gujiya has its origins in north India but is a must-make for the festival across the country. In the south, coconut is mostly used as filling instead of mawa. In Rajasthan, where I grew up, it is called Mava Gugara and was a staple at home. And as kids, we would wait for it to be prepared to be savoured piping hot. It takes me down memory lane,” says Paras Menariya, Chef, The Culture House.Mawa ......... 1 cupPlain flour... 1 cupDesi ghee......1 tbspRaisins, almondsand pistachios ...2 tbspeachSugar ...........................................2 tbspCardamom ....................................1 tspA pinch of kesarA pinch of saltGhee to deep fryMix plain flour, ghee and salt and knead into a firm dough. Combine the mava, raisins, almond, sugar, cardamom, and kesar and mix well using hands. Divide the stuffing into 12 equal portions and set aside. Roll out a portion of the dough into 175 mm discs. Keep some mawa mixture on it and fold into a half circle. Heat the ghee and deep fry a few gujiyas a time on medium flame until they turn golden brown. Drain on an absorbent paper. Serve immediately or cool completely and store in an air-tight container. It will last two days.____________________________________________________________This delicious savoury snack has its roots in the kitchens of Rajasthan, Gujarat and Uttar Pradesh. “Holi is incomplete without hot snacks, especially kachoris — a salty break from the series of sweets consumed during the festival. One of the most important ingredients is the mango powder, as it brings out the flavours and adds the tangy twist to the dish,” says Maharaj Jodharam Choudhary, Corporate Chef - Khandani Rajdhani.Maida ..........................................2 cupsSalt ............................................... ½ tspGhee ....................................... ¼ th cupWater .......................................... ½ cupGreen peas ................................ ½ cupGhee ............................................. ½ tspTurmeric powder ..................... ¼ tspRed chilli powder ......................½ tspCumin powder ..........................½ tspDry ginger powder ...................½ tspCoriander powder .....................1 tspCrushed fennel (saunf)..............1 tspDry mango powder ..................... 1 tspChopped spring onion .............. 1 cupSalt as requiredMix flour, ghee and salt evenly and well into a crumbly blend. Add hot water to make semi-soft dough. Cover and set aside for 30 minutes. Knead the dough lightly and roll into a log. Cut into equal portions.Roughly chop the green peas. Heat ½ tbsp ghee on low flame and add all the spice powders. Add the peas with a pinch of salt and asafoetida and keep stirring constantly for three to four minutes until cooked. Rub oil on your palms and make small balls of this mixture.Cut out a portion of the dough, flatten it on your palms and place one ball of green peas filling in the centre. Flatten it. Bring the edges of the dough towards the centre to seal the filling and pinch off excess dough if any. Flatten the top and roll with a rolling pin to get a medium thick Kachori. Arrange on a greased plate and deep fry in hot oil in small batches to a crisp golden brown. Serve hot with tamarind chutney, green chutney, and deep fried chillies.

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