Recipes

Holi Recipes curated by Chef Suresh Thampy

Holi Special Recipes by Suresh Thampy, Executive Chef, Holiday Inn Mumbai International Airport

 

 

Doodh Jalebi

 

Ingredients

QTY

Maida

 3 cups.

Curd

1 cup.

Corn Flour

½ cup.

Sugar

3 cups.

Saffron

5 strands

Cardamom Powder

1-2 tsp.

Ghee

4- 5 tbsp.

Baking Soda

2 tbsp.

Sunflower Oil

4 cups.

Water

4 glass.

Rose Essence

4 tsp

Edible Food Colour

2- 3 drops.

Milk

½ cup.

 

 

Method:

 

For making this dessert recipe, mix maida, corn flour and baking soda in a bowl. Add ghee and orange food colour in the above mixture. To make a thick batter, add curd and water. Mix well until it is thick but has a pouring consistency. Keep it aside for 8 hours or overnight. 8-10 hours. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well.

 

Heat oil in a pan over medium flame for deep frying. Now fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Fry till jalebis are crisp and golden.

 

Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now remove from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil and serve the jalebis hot, warm or at room temperature with creamy Rabri.

Serve Hot Jalebi along with milk.

 

 

 

 

 

 

 

 

Puran Poli

 

Ingredients

QTY

Maida

2 cups

Sugar

1 ½ cups

Cardamom Powder

2 tbsp

Salt

As per taste

Milk

1 cup

Chana Dal

3 cups

Ghee

1/3 cup

Water

1 glass

Refined Oil

 As required

Nutmeg Powder

1 tsp

Rice Flour

½ cup

 

 

 

Method:

 

Take a bowl and mix flour and water. Knead well to make a stiff dough. Cover the dough and keep aside for 1 hour. Now take a pressure cooker and add chana dal and water in it. Put the cooker on the gas and heat it over high flame. Pressure cook the dal and once it's done, strain the excess water.

 

Transfer the dal in a bowl and allow it to cool. Once the dal has cooled, add it in a pan and heat it over moderate flame. Add sugar along with 1/2 tbsp of ghee. Keep stirring. Cook on low flame till the gram mixture is soft and sticky. Once it's done, turn off the flame and keep the mixture aside.

 

Now knead the dough again, adding salt, water and oil, little at a time, till the dough becomes pliable. Grind the dal and sugar mixture to a smooth consistency adding a little milk if it is too dry. Add cardamom powder and nutmeg powder.

 

Now take a lump of the dough and a little larger lump of the dal mixture. Stuff the dal mixture in the dough like paratha and roll out round.

 

Heat ghee on a hot griddle and put the puran poli on it. Keep pressing and turning it so that it cooks well on both sides. Keep adding ghee all around to brown it evenly without sticking to the griddle.

 

 

 

 

 

 

 

 

 

 

Chilli Cheese Samosa

 

For Chilli Cheese Mix:

 

 

Ingredients

QTY

Green Chilli 

½ cup

Processed Cheese

1 ½ cups

Coriander

½ cup

Mozzarella

1 cup

Potatoes

1 cup

Butter 

¼ cup

Salt

As per taste

Oil

For frying

 

METHOD:

  • Boil the Potatoes  in water and cook until soft
  • Meanwhile fine chop the green chilies , coriander and grate the cheese
  • Once the potato is cooked peel them carefully and grate it.
  • Now melt  butter in a pan  on a low flame and add chopped green chilies and toss it
  • Quickly add the grated potato and mix well, cook until the mash is steaming  hot
  • Add Salt and coriander and salt, remove from the flame and cool it down.
  • Once Cooled , mix in the grated cheeses ( processed cheese and mozzarella cheese)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For Samosa covering:

 

Ingredients

QTY

All-purpose refined flour

2 cups

Ajwain

2 tsp

Oil

2 tbsp

 

METHOD:

 

  • Mix all Ingredients together until Dough becomes dry and flakey
  • Prepare small dough balls and roll it into chapattis of about 6 inches.
  • Cut chapattis into two half’s
  • Take mixture for stuffing at the center and fold inside
  • Seal from all edges and prepare triangle samosa fold.
  • Deep fry at serve hot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Makhani Naan Pizza

 

Ingredients

QTY

Refined flour

3 cups

Butter

½ cup

Milk

1 cup

Salt

As per taste

Water

1 glass

Makhani sauce

2 cups

Mozzarella cheese

2 cups

Onions

1 cup

Olive

As required

Grilled Chicken

2 cups

Coriander

1 cup

 

Method:

  • Roll in the dough in Naan triangle shape.
  • Half-done Naan in tandoor.
  • Spread makhani Gravy and cheese on top.
  • Add Chicken and Onion rings topping
  • Lift the pizza base using a shovel and place it in the pizza oven
  • Cook the pizza in the oven pre heated at 240C for about 8 mins
  • Once cooked remove from the oven , place on a cutting board
  • Using a pizza wheel cut it in to 08 uniform wedges
  • Serve hot on a pizza plate sprinkled with Corriander

 

 

 

 

More Recipes

 
More Recipes
 
 
 
Photo Gallery
 
Videos