DIY Recipes for Your Holi Celebrations

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Any Indian festival is never complete till we get to try and experience the traditional recipes and desserts on that festival. And, when it’s Holi, the colourful celebrations for many, the traditional Thandai, the crispy Gujiyas, the all-time classic pakodas and the laddus become the talk of every Indian home. We decided to bring to you some interesting recipes, prepared by Chef Ashwani Kumar, The Leela Ambience Delhi Convention Hotel. 

thandai
The Classic Thandai…

Ingredients & Quantity  

Milk, boiled (1 lts) , Almond (100 gm), Charmagaj (50 gms)                                               Poppy seed (25 gm), Sunflower seeds (50 gms), Rose Petals ( 5 gms), Fennel seeds (15 gms), Black peppercorns (15 nos) , Green cardamom (15 nos), nutmeg powder (¼ tsp), Sugar (150 gms), Saffron ( ¼ gm), Rose water (20ml)

For Garnishing: Saffron soaked in hot milk and pista chopped

How to?

Dry roast all fennel seed, black peppercorn, rose petals, saffron, poppy seed, sunflower seed and char magaj and keep aside. Balanced and peel almond. Now soaked all the ingredients in the milk for 1 hour and keep it in a freezer. Now make a fine paste, stain, garnished and served in purvas.

What Says the Chef: According to Ashwani Kumar, this Thandai recipe is inspired from the Royals of Rajasthan and how they enjoy it during Basant Utsav.

Chilli_Bites_(Bhaji)
Bhang Pakodas for your Celebrations…

 Bhang Pakodas

Ingredients & Quantity

Bhang leaves (2 tbsp), Besan ( 1 ½ cup), Metha Soda (¼ tsp), Poatoes medium, chopped (1 nos), Onion medium, sliced (1 nos), Green chillies, chopped  (1 nos), Ajwain ( ¼ tsp), Black salt to taste,Cooking salt to taste, Turmeric powder (½ tsp), Kutti mirch powder ( ½ tsp), Coriander seed, crushed, (1 tsp), Oil (for frying)

Garnishing: Chat masala

How to?

Pick, wash and drain the bhang leaves. Make a thick batter of besan, salt and metha soda. Now mix all the ingredients into batter and mix thoroughly and keep aside for ½ hour. Heat oil in a heavy bottom pan. Fry the pakodas till golden brown colour. Sprinkle chat masala and served hot.

What says the Chef: According to Ayurveda, Bhang has medicinal properties and if you are using it in a small quantity during festivals and especially in pakodas, it makes a perfect hi-tea snack during Holi celebrations…