HOLI SPECIAL RECIPES

HOLI SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA

Rang Barse Stuffed Gulab Jamun Recipe | Holi Sweets by Swapnadeep Mukherjee

Ingredient                                Quantity

Dhab (khoya)                                 1 kg
Maida                                               250 gm
Elaichi powder                               0.5 gm
Javitri powder                                0.5 gm
Pistachio                                           20 gm
Saffron                                               0.5 gm
Paneer                                                250 gm
Suji                                                      20 gm
Baking soda powder                        0.2 gm
Sugar                                                    2 kg
Pure ghee for frying
Prepared sugar syrup                       as per requirement

Method

Grate paneer and khoya, sieve flour with baking soda.
Mix all the ingredients and knead well to make a soft dough
Divide the dough in equal portions and make round balls or elongated shape as per liking
Heat ghee in a kadai, spread caster sugar on a tray, roll the dough balls on the caster sugar and deep fry on medium heat.
Transfer to the sugar syrup.
Let them soak for 15 minutes before serving.

Kesar Chocolate Malpua Recipe | Holi Dessert Delight

Ingredient                             Quantity

Milk                                             1 ltr
Maida                                          200 gm
Suji                                              10 gm
Pure Ghee                                  1 kg
Water                                          500 ml
Sugar                                          500 gm
Chocolate syrup                       as per requirement
Saffron Strand                         1 /4 tsp

Method

Boil the milk till it reduces half the quantity
Roast suji till it becomes light brown.
Add milk along with maida, there should be no lumps. It should be a smooth batter.
Soak saffron in a warm milk and add it to Maida batter.
Heat Ghee at low flame
Take the batter in a Spoon and pour it to the ghee pan
Cook till it becomes light brown pancake (malpua)
Make sugar syrup with sugar and water.
Dip malpua in syrup and put on a plate. Put chocolate syrup on hot  malpua
Garnish with nuts and serve. Enjoy with your friends. Happy holi!

Rang Biranga Tandoori Paneer Chaat | Colorful Holi Snack Recipe

Ingredients                     Quantity

Paneer                                   300 gm
Tomato, diced                     40 gm
Cucumber diced                  50 gm
Capsicum, diced                 40 gm
Onion, diced                        50 gm
Potato, diced                        30 gm
Chili, diced or slit               as per liking
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

Cut paneer into cubes
Mix all seasoning and mustard oil in a bowl. Spread this mixture over paneer cubes and leave to marinate for at least 30 mins in refrigerator.
Reheat the oven to 2000200ºC/400ºC/ Gas Mark 6. Thread the paneer cubes onto skewers and cook for five to seven minutes, or until almost cooked.
Put butter on paneer cubes and cook for another three minutes and remove from heat.
In a large bowl, combine paneer cubes, all the above vegetables and toss gently.
Garnish with lemon wedges, mint leaves and potato laccha.