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Sunday
, March 17, 2002
What's Cooking

A Holi cuisine!
Geetu

HOLI is the time to splash colour and entertain friends. A number of traditional dishes are associated with this festival of colours. Holi masti leaves everyone with a big appetite so make preparations in advance and let your Holi bash make a splash. We bring an assortment of traditional and fusion recipies to help you plan an exciting Holi party.

Gujiya

Ingredients

Maida 500 gm

Oil 125 gm

Sugar (powdered) 200 gm

Khas-khas 200 gm

Milk 250 gm

Dessicated coconut 100 gm

Cardamoms 5-7

Almonds Roast lightly and coarsely grind.

Cashewnuts

Chilonji

Oil for frying

 

Method

Soak khas-khas in milk for 4-5 hours. Grind it finely. Fry this in 1 tbsp oil/ghee in a karahi till it starts to spread. Add ground sugar, coconut, cardamoms and crushed dry fruits and set aside.

Add oil to maida and make a hard dough with lukewarm water. Make small balls and roll these out into small puris. Fill each with a portion of khas khas mixture. Shape with your fingers or with a gujiya cutter.

Fry on low flame till golden in colour.

Note: For Holi-special gujiyas you can do icing on them with different colours.

Fruity boats

Ingredients

Bananas 4

Oranges 2

Grapes (green & black) cup

Pineapple cubes cup

Kiur (sliced) cup

Strawberries (sliced) cup

Lemon juice 2-3

Sugar 2 tbsp

Chilli powder 1 tsp

Chaat masala 1 tbsp

Salt to taste

One large papaya for making a bowl.

Method

Cut bananas, sprinkle lemon juice and keep aside. Mix orange segments, pineapple and other fruits with these. Add chaat masala, salt, sugar and garam masala.

Wash papaya and cut longitudinally into two boat-shaped halves. Remove seeds completely and scrape some pulp in the form of small pieces. Let these remain in the boats. Add chaat to the papaya boat and mix gently.

Serve in orange peel cups.

Bread dahi vade

Ingredients

Bread slices 10

Paneer 50 gm

Curd 250 gm

Oil to fry

Salt to taste.

Red chilli powder and black pepper.

Method

Remove the brown portion from all slices. Soak these in water and squeeze. Mix mashed paneer in soaked bread slices. Add a pinch of salt and mix well. Make small-sized balls, flatten and deep fry till light brown. Remove from oil and soak in warm water for 10 minutes. Squeeze and keep aside.

Beat the curd. Add salt and chilli powder. Add vadas and decorate with mint and jeera powder.

Tangy tarts

Ingredients

For tart shells

Maida 1 cup

Butter or ghee 60 gm

Milk (ice cold) 2 tbsp

Pinch of salt

For filling

Puffed rice 100 gm

Salted swian (potato 100 gm

or besan)

Boiled potatoes (sliced) 2

Onions (finely chopped) 2

Mint and coriander chutney 3 tbsp

Tamarind chutney or saunth 3 tbsp

Salt and chilli powders -to taste

Method

Sift maida and rub it in the butter till it looks like bread crumbs. Add cold milk and make a smooth dough. Cover and keep for 5-10 minutes. Dust the rolling pin and board with dry maida and roll the dough to 1/4" thickness. Cut rounds with a cutter. Lightly grease tart moulds and line them with the pastry. Prick through bottom and side with a fork. Bake in pre-heated oven for 15-20 minutes or until done. Romove on a wire ract and let them cool.

For filling

Mix puffed rice, sevian with chopped onions and boiled potatoes. Add mint chutney and sounth. Add salt and chilli powder. Mix thoroughly and fill in the tarts just before serving.

Note: you can also use masala channa for filling.

Khasta kachodi

Ingredients

Maida 4 cups

Hot oil 8 tbsp

Oil for frying

Salt to taste

For filling

Moong dal (half boiled) 1 cup

Gram flour 1 cup

Oil cup

Garam masala 3-4 tsp

Salt to taste

Pomegranate seeds (crushed) 2 tbsp

Mango powder 1 tsp

Method

Heat cup oil in a pan. Add moong dal and stir for 10 minutes. Add gram flour and cook some more. Add garam masala, mango powder and pomegranate seeds.

Add oil and salt to the flour and knead a hard dough. Cover and keep for 10-15 minutes. Divide into equal portions. Flatten each ball, put 1 tsp mixture of filling and close. Keep all kachodis covered with a wet muslin cloth.

Heat oil till it is smoking. Remove from fire and cool. Put it again on low flame. Flatten kachodi a little at the top and put in oil one by one. Keep on full flame, when kachodis puff up, lower the flame and turn and fry till golden in colour. Cool oil again and repeat the process with rest of the kachodis.

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