By IANSlife

March 07, 2023 (IANSlife) The kitchen is filled with the aroma of delicious food during this festival because Holi preparations start days in advance. The sweets and snacks prepared for Holi with so much love are also an opportunity to display culinary prowess. This custom of creating tasty meals with a contemporary touch. For you all to try this Holi, Executive Chef Swapnadeep Mukherjee of The Metropolitan Hotel & Spa has specifically selected a few recipes.

TUTTI FRUITY GUJIA

Ingredients                        

• Ghee/Oil                               

For the cover

• Maida (All-purpose flour)       
• Oil / Ghee (melted)               
  For the filling
• Tutti Fruity
• Khoya
• Green cardamom pwd                         
• Almonds, chopped                 
• Cashewnuts, chopped             
• Raisins                                                
• Dried coconut, shredded        
• Sugar                                      

Method

• Sieve the flour, add oil to it, and mix with your fingers. Add moisture and make a tight dough, cover with a 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, raisins and dry nuts and cook on a slow flame
• Cook till sticky consistency, add sugar if desired. Allow cooling
• Divide the dough into small balls and roll each ball into 4 inches diameter pancakes
• Fill the pancakes with tutti fruity and with the above-prepared filling, a few chopped raisins, and coconut shreds and seal it in half moon shape, twisting the edges inwards. Repeat the same to the rest of the dough and fry on 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                                                

• Boneless chicken breasts, skin removed            
• Pomegranate, diced                                                    
• Papaya, diced                                                   
• Pineapple, diced                                                
• Apple, diced                                                      
• Grapes, diced                                                     
• Kiwi, diced                                                         
• Banana, diced                                                      
• Butter                                                       
• Seasoning
• Mint chutney                                                       
• Saunth chutney                                                                 
• Chat masala                                                          
• Cumin powder, roasted
• Chilli powder                          
• Lemon juice                                                        
• Black salt                                                             
• Coriander leaves                     
• Mustard oil                  
• Drained yogurt                                                 

Garnish

• Lemon wedge                         
• Mint leaves                             
• Potato laccha

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 the 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 the chicken when cool.        
• In a large bowl, combine shredded chicken, all the seasonal available fruits and cut into dice, and toss gently
• Garnish with pomegranate seeds, mint leaves, and potato laccha.

 

MALAI GULAB KI KHEER

Ingredients                                                         

• Condensed milk                                        
• Coconut milk                                            
• Chopped tender coconut                          
• Sugar to taste
• Rose petals                                               
• Cocoa powder or chocolate (shredded)    

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 into blender till smooth mixture.
• Cool and garnish with rose petals, cocoa powder, or shredded chocolate.  Serve chilled

 

GULAL PANEER BHUJIA KATHI ROLL

Ingredients                              

Filling

• Paneer cubes                          
• Tomato deseeded                   
• Capsicum                               
• Olive oil                                 
• Beaten curd                            
• Chilli powder                          
• Turmeric powder                    
• Ginger                                    
• Garlic                                     
• Chat Masala                            
• Kasuri methi                           
• Garam Masala                        
• Salt                                         
• Coriander fresh                       
• Already prepared Chapati       

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 with the above mixture and simmer with some moisture
• Adjust the seasoning and leave aside
• Spread the filling on the chapati and roll it up tightly, cut into two
• Serve hot with mint chutney and pickled onions

 

 

 

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