Easy to make at home Holi special recipes for you

Team L&M

We have curated a list of recipes for the festival of colours – Holi. These Holi-special recipes are shared by chefs from different hotels across the city, which you can make at your home with ease.

Recipes by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa

TUTTI FRUIT GUJIA

Ingredients                        Quantity
Ghee/Oil to fry

For the cover
Maida (All-purpose flour)        500 gm
Oil / Ghee (melted)                   6 tbsp

For the filling
Tutti Fruity                                 1 kg
Khoya                                          200 gm
Green cardamom pwd            1/2 tsp
Almonds, chopped                   25 gm
Cashewnuts, chopped              25 gm
Raisins                                        25 gm
Dried coconut, shredded         25 gm
Sugar                                           100 gm

Method
Sieve the flour, add oil to it and mix with fingers. Add moisture and make a tight dough, cover with damp cloth and keep aside
In a pan, put ghee and then add khoya in it and stir on low flame for 5 mins.
Add green cardamom powder, raisin and dry nuts and cook on slow flame
Cook till sticky consistency, add sugar if desired. Allow to cool
Divide the dough into small balls and roll each ball into 4 inches diameter pancakes
Fill the pancakes with tutti fruity and with above prepared filling, few chopped raisins and coconut shreds and seal it in half moon shape, twisting the edges inwards. Repeat the same to rest of the dough and fry in medium heat. Fry till golden brown in color and garnish with nuts or silver leaf or gold leaf or as per your choice

TANDOORI MURGH CHAAT

Ingredients                                                        Quantity
Boneless chicken breasts, skin removed            2 no (150 gm each)
Pomegranate, diced                                               30 gm
Papaya, diced                                                          50 gm
Pineapple, diced                                                     40 gm
Apple, diced                                                             50 gm
Grapes, diced                                                          30 gm
Kiwi, diced                                                              30 gm
Banana, diced                                                        50 gm
Butter                                                                      2 tbsp

Seasoning
Mint chutney                                                        20 ml
Saunth chutney                                                   20 ml
Chat masala                                                         5 gm
Cumin powder, roasted                                    3 gm
Chilli powder                                                       to taste
Lemon juice                                                         1 lemon
Black salt                                                              a pinch
Coriander leaves                                                 10 gm
Mustard oil                                                          2 tsps
Drained yogurt                                                    ½ cup

Granish
Lemon wedge                                                       1 no
Mint leaves                                                           a sprig
Potato laccha                                                        20 gm

Method
Make incisions with a sharp knife on the chicken breasts and set aside
Mix all seasoning and mustard oil in a bowl. Spread this mixture over the chicken breasts and leave to marinate for at least 30 mins in refrigerator.
Preheat the oven to 200ºC/400ºC/ Gas Mark 6. Thread the chicken onto skewers and cook for ten to twelve minutes, or until almost tender. Baste chicken with butter and cook for another four minutes.
Remove from heat and shred chicken when cool.
In a large bowl, combine shredded chicken, all the seasonal available fruits and cut into dices and toss gently.
Garnish with pomegranate seeds, mint leaves and potato laccha.  

MALAI GULAB KI KHEER

Ingredients                                                  Quantity
Condensed milk                                                1 cup
Coconut milk                                                     1/2 cup
Chopped tender coconut                                 1/2 cup
Sugar to taste
Rose petals                                                        10 gms
Cocoa powder or chocolate (shredded)       for garnishing

Method
Combine the condensed milk and coconut milk in a deep pan, add sugar and mix well.
Cook for 5 minutes.
Add the coconut and rose petals in to blender till smooth mixture.
Cool and garnish with rose petals, cocoa powder or shredded chocolate. Serve chilled

GULAL PANEER BHUJIA KATHI ROLL

Ingredients                          Quantity
Filling
Paneer cubes                            60 gm
Tomato deseeded                    30 ml
Capsicum                                  30 gm
Olive oil                                    15 ml
Beaten curd                             20 ml
Chilli powder                           8 gm
Turmeric powder                    5 gm
Ginger                                       10 gm
Garlic                                        10 gm
Chat Masala                             5 gm
Kasuri methi                            5 gm
Garam Masala                         3 gm
Salt to taste
Coriander fresh                        10 gm
Already prepared Chapati     10 no.

Method
Heat oil in a non-stick pan, add cumin seeds and sauté
Add ginger and garlic and sauté over medium flame
Add diced capsicum and tomato and toss lightly, adding other spices and beaten curd
Combine paneer cubes to the above mixture and simmer with some moisture
Adjust the seasoning and leave aside
Spread the filling on chapati and roll up tightly, cut into two
Serve hot with mint chutney and pickled onions.

Recipe by Himmat Singh, Chef, Molecule

MOTICHOOR CHEESE LADOO

Ingredients: 
Motichoor ladoo 80gm
Cream cheese 120 gm
Whipped cream 100gm
Caster sugar 25gm
Gram mixture 75gm

Method:
Take all the ingredients in mentioned Quantity
Whisk together Cream cheese and whipped cream in bowl
Add Gram Mixture to the cheese and cream along with sugar
Add bake of Crushed boondi on the top.
Place below the layer of batter, add boondi on the top, add one more layer and then place boondi above
Freeze it for an hour & Enjoy!

Recipe by Mukesh Patwal, Mixologist, Molecule

PAAN BARFI COCKTAIL

Ingredients: 
Whiskey 60 ML
Lime – 15 ml Pan
1 leave gulkand
1 bar spoon barfi syrup 20 ml

Method:
Mix all ingredients together.
Shake it
Garnish with pan leaves with barfi

THANDAI COCKTAIL

Ingredients:
Vodka – 60 ML
Milk- 30 ML
Rose Syrup- 20 ml

Method:
Mix all ingredients together
Shake it
Garnish with Rose Petals