Colour up your food palate this Holi with these delicious homemade dishes shared by chef Sanjeev Kapoor and have an amazing food party during the festival
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.
Pichkari Thandai. Pic courtesy/YouTube
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
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.
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.
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.
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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