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7. Savouries and Sweets must try this Holi

Here is a list of impressive Holi recipes one can make for your lunch spread. Brighten up the colors this Holi with an array of traditional delicacies that are relished on this festival making the occasion even more enjoyable. Here are selected Holi Recipes to help you celebrate the festival to the hilt by Executive Chef Avinash Kumar, Novotel Imagica Khopoli.             Holi Recipes Chocolate prunes Gujiyas For Gujiya Pastry Ingredients:- Refined flour 300 gm Ghee 100 gm water 100 ml salt 3 gm For Gujiya Stuffing Dark chocolate 60 gm Prunes 60 gm Mawa 80 gm Sugar 80 gm Cardamom a pinch Procedure:-

• First, make dough from refined flour, ghee and water. Knead the dough nicely and keep it a side for 30 minutes.
• Now make the stuffing for Gujiya by cooking Mawa on slow heat, add chopped prunes, sugar and cardamom and at last put dark chocolate.
• Now take the log of the dough, divide it into equal parts, and make small ball out of it and keep under moistened cloth, which will avoid drying.
• Now roll each ball with the help of rolling pin and with your fingertips apply water on the circumference of the rolled dough ball.
• Put one spoon of stuffing and press gently both side edges so that it is sealed properly so that the stuffing does not come out while frying.
• However, it is best to make pleated edges as the stuffing gets sealed well and the Gujiya looks visually appealing. Just keep on folding and twisting the edges till the end.
• Now deep fry all the Gujiyas to golden brown colour and serve hot.

  Thandai Ingredients:- Almonds   60 gm Pistachios  40 gm Poppy seeds  30 gm Dried rose petal  10 gm Fennel seeds 10 gm Melon seeds 30 gm Black pepper  5 gm Cardamom  5 gm Saffron 3 gm Sugar 50 gm Milk 300 ml Procedure:-

• Soak almonds, pistachios, poppy seeds, fennels seeds, melon seeds and cardamom in warm water.
• Make a smooth paste of all soaked ingredients. Now add this paste with chilled milk and adjust the consistency and sweetness by adding sugar.
• Garnish it with dried rose petals, chopped pistachios and chopped almond. Serve chilled.

  Dahi Bhalla Ingredients:- White Urad dal 120 gm Moong dal 20 gm Cumin seeds 10 gm Asafoetida 5 gm Salt               to taste Red chilli powder 5 gm Cumin powder     5 gm Green chillies 3 No Ginger 10 gm Black salt to taste Fresh Coriander leaves 50 gm Pomegranate arils  20 gm Mint 40 gm Chaat masala 5 gm Tamarind 50 gm Lemon juice 10 ml Jaggery 20 gm Curd 150 gm Oil 250 ml Procedure:-

• First, rinse the white urad dal and moong dal and soak it for 4- 5 hours. Now, grind the dal in the grinder, add cumin seeds, ginger and asafoetida.  Add water accordingly. Now make a fluffy and smooth batter.
• Next, make wadas and deep-fry it until it turns golden in color, after that soak them in water for about 25- 30 minutes. Now remove excess water from the wadas by pressing it gently.
• Take chilled curd and beat it until smooth, now gently put the wadas in it. Make green chutney and tamarind chutney.
• To make individual portion of dahi bhalla, place dahi wada in a plate then add more curd if required, put green chutney, tamarind chutney and pomegranate arils. Sprinkle some red chilli powder, roasted cumin powder and fine chopped fresh coriander. Finally garnish with fine sev and serve.

Golgappa (Pani Puri) Ingredients:- Water                     300ml Tamarind               50gm Mint leaves            50gm Cumin powder 5gm fennel seeds         4gm Amchoor powder   3gm lemon juice              10ml Chaat masala           3gm black salt                  2gm semolina     50 gm Refined flour     100 gm Soda 3 gm Salt 2 gm Fresh Coriander  50 gm Ginger 20 gm Green chilli 5 gm Onion 80 gm Golgappa stuffing Kabuli chana 10 gm Potatoes 20 gm Chaat masala  4 gm Moong dal sprout  10 gm Pomegranate    10 gm Procedures:-

• Make dough of refined flour, semolina, salt and soda; keep the dough for resting for about 15 minutes. Roll it and cut into circles and deep fry it or buy readymade puris from the market.
• Soak some tamarind, make pulp out of it, and mix it with the ginger, black salt and jaggery. Add water till desired consistency.
• Grind mint leaves, coriander, green chilli, amchoor powder black salt and cumin powder and make a paste add water until desired consistency.
• Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt and make the stuffing for poori.
• Make sprout and Kabuli chana chat by mixing chaat masala and chopped onion and fresh coriander.
• Assemble the pani poori stuffed it with the desired stuffing and pour pani on the poori and serve.