Easy to make at home Holi special recipes for you
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
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
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
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
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
Lemon wedge 1 no
Mint leaves a sprig
Potato laccha 20 gm
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
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
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
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.
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
Motichoor ladoo 80gm
Cream cheese 120 gm
Whipped cream 100gm
Caster sugar 25gm
Gram mixture 75gm
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
Whiskey 60 ML
Lime – 15 ml Pan
1 leave gulkand
1 bar spoon barfi syrup 20 ml
Mix all ingredients together.
Garnish with pan leaves with barfi
Vodka – 60 ML
Milk- 30 ML
Rose Syrup- 20 ml
Mix all ingredients together
Garnish with Rose Petals