• Holi hai! 4 easy recipes for a delicious Holi treat

    Sanjeev KapoorMar 12, 2017, 14:10 IST

    holi recipes by sanjeev kapoor

    As the festival of colours is round the corner, we thought of delighting you with some easy to make food recipes. This is when mid-day browsed through its archives and found out some amazing sweet and tangy food recipes shared by celebrity chef Sanjeev Kapoor on the eve of Holi. Colour up your food palate this Holi with these delicious dishes and have an amazing food party during the festival.

     holi recipes sanjeev kapoor
    Pichkari Thandai. Pic courtesy/YouTube

    Pichkari Thandai


    1 1/2 litres full cream milk

    1/2 cup sugar

    A few saffron threads

    8-10 green cardamoms

    20-25 dry rose petals

    1 inch cinnamon

    8-10 black peppercorns

    15 almonds, blanched and peeled

    40-50 pistachios, blanched and peeled

    10 cashewnuts

    3 tbsp melon seeds (magaz), soaked

    3 tbsp poppy seeds (khuskhus), soaked

    Mixed fruit jam as required

    1/2 cup khus syrup


    Boil milk in a thick-bottomed pan. Add sugar and saffron and simmer for five minutes. Set aside to cool. Grind green cardamoms, dry rose petals, cinnamon and peppercorns to a fine powder. Add this powder to the milk.

    Grind almonds, pistachios, cashewnuts, melon seeds and poppy seeds along with one glassful of chilled milk to a smooth paste. Add it to the milk and mix thoroughly.

    Make a design on the inside of the serving glasses with mixed fruit jam. Pour some khus syrup into the glasses and top up with the prepared milk. Serve chilled.

     holi recipes by sanjeev kapoor
    Beetroot Pulao. Pic courtesy/Youtube

    Beetroot aur Mewa Pulao


    1 1/2 cups basmati rice, soaked for 1 hour

    2 medium beetroots

    2 tbsp raisins

    10-12 almonds, sliced

    10-12 cashewnuts, halved

    4-5 golden apricots, quartered

    4-5 figs, quartered

    2 tbsp pure ghee

    15-20 black peppercorns

    2 bay leaves

    2 medium onions, diced

    Salt to taste

    1/2 tsp garam masala powder

    10-12 fresh mint leaves


    Heat ghee in a deep pan. Add black peppercorns and bay leaves and sauté for half a minute.

    Add onions and sauté for a minute. Add raisins, almonds and cashewnuts and sauté for another minute.

    Add golden apricots and figs and continue to sauté. Add rice and sauté for two to three minutes.

    Add three cups of water and bring it to a boil. Add salt and garam masala powder and stir. Add torn mint leaves. Cover and cook on medium heat till the rice is half cooked.

    Grate the beetroots directly into the rice. Mix lightly. Cover again and cook on medium heat till the rice is completely done. Serve hot.

     holi recipes by sanjeev kapoor
    Sev Boondi ki Bhel. Pic courtesy/YouTube

    Sev Boondi ki Bhel


    1 cup mint sev

    1 1/2 cups masala boondi

    1/2 medium raw mango

    1 medium onion

    1 medium tomato

    1 1/2 tsp chaat masala

    2 tbsp chopped fresh coriander leaves

    1 tbsp chopped fresh mint leaves

    1 1/2 tbsp green chutney

    1 1/2 tbsp sweet tamarind chutney

    1/4 cup pomegranate pearls


    Peel and chop raw mango finely. Put it in a bowl.

    Chop onion finely. Halve tomato, remove seeds and chop and add both to the bowl.

    Add masala boondi, mint sev and chaat masala.

    Add coriander leaves, mint leaves and mix everything well. Add green chutney, sweet tamarind chutney and lemon juice. Mix well. Add pomegranate pearls and mix. Serve immediately.

     holi recipes by sanjeev kapoor
    Fruit pudding.Pic courtesy/YouTube

    Steamed fruit pudding


    4 tbsp short-grain rice, soaked

    2 cups milk

    1/4 cup sugar

    1/2 tsp green cardamom powder

    3/4 cup cream, whipped

    1/2 cup rose petals

    4 tbsp rose syrup


    Take rice in a pan, add milk and cook till rice is soft.

    Add sugar and green cardamom powder and cook till thick. Set aside to cool.

    Transfer the kheer into a deep bowl. Fold in half cup whipped cream and most of the rose petals. Add two tablespoons rose syrup and mix.

    Put the kheer in stemmed glasses and chill.

    Put the remaining whipped cream in a piping bag and pipe rosettes on top of the kheer in each glass.

    Drizzle a little rose syrup over it, place a rose petal on top and serve chilled.

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