Holi is not only a festival of colours, it’s synonymous with masti, bhang and thandai. For socialite Renu Swarup, it’s an opportunity to cook and serve traditional dishes. From cool thandai to sweet gujiyas, she shares her favourite recipes.
GAJAR KI KANJJI
INGREDIENTS
1 ltr water
2 red carrot
1 pinch of asafetida (hing)
½ tsp mustard oil
1 Tbsp yellow mustard powder
1 tsp salt
1 pinch of turmeric
½ tsp red chilly powder
METHOD
Peel and slice the red carrot into half-inch thick circles. Boil and cool the water, add salt, chilly power, mustard powder and carrots. Mix well. Transfer to an earthen pot. Add the heated mustard oil. Smoke the water with heated asafetida. Tie the mouth of the pot with a cloth and leave in the sunlight for 2-3 days to allow fermentation. Add a few slices of boiled beetroot for colour (if desired). Serve at room
temperature.
BEDMI POORI
BEDMI POORI
INGREDIENTS
For the dough
250 gms wheat flour
Water as required
METHOD
Kneed together to make a firm dough. Wrap in a moist muslin cloth. Allow to rest.
For the filling
2 cups urad dal
(Soaked for 2-3 hours, drained, coarsely ground)
1 inch grated ginger
2 tbsp fennel seeds (pounded)
2 finely chopped green chilly
1 tsp dry mango powder
1 tsp red chilly powder
Ghee for frying
METHOD
Mix all filling ingredients in a bowl.
Make a small ball of the dough. Press the center to make a cavity. Add the filling. Close. Lightly apply ghee and roll. Making sure they are evenly rolled.
Heat the ghee for frying. Fry on low heat. When ready, gently immerse. Allow to turn golden brown. Remove and allow the excess oil to drain. Serve hot.
THANDAAI
INGREDIENTS
1 ltr whole milk
¾ cup powdered sugar
2 tbsp poppy seeds
1 tbsp fennel seeds
20 blanched almonds
1 tsp black pepper corns
3-4 cardamom
10-12 strands saffron
METHOD
Make a paste of the almonds with poppy seeds, fennel seeds pepper and cardamom into a smooth paste. Boil the milk and add the saffron. Stir in the paste. Add sugar. Mix well. Serve chilled.
GUJJIA
GUJJIA
INGREDIENTS
For the dough
250 gms all
purpose flour
3-4 tbsp ghee
Water as required
METHOD
Kneed together to make a very firm dough. Wrap in a moist muslin cloth. Allow to rest.
For the filling
250 gms khoa
2 tbsp roasted semolina
15 blanched and slivered almonds
10 raisins
¾ cup powdered sugar
2 tbsp dry grated coconut
1 tsp roasted chironjee
Ghee for frying
METHOD
Mix all filling ingredients in a bowl. Taste. Add sugar if required. Keep aside.
Roll thin discs 4 inches in diameter. Place on the palm. Put mixture on one half. Apply water on the edges. Close with the other half. Seal open edges with light pressure and twist for decorative purpose.
Heat the ghee for frying. Fry on low heat. When ready, gently immerse. Allow to turn golden brown. Remove and allow draining of excess oil. Serve hot or cold.
KADDU KI SABJI
KADDU KI SABJI
INGREDIENTS
500 gms sweet pumpkin (green)
Cut into 1 inch cubes.
Leave skin on
2 chopped green chillies
1 bunch coriander (chopped)
1 lemon (juiced)
1 tbsp sugar
Salt to taste
1½ tsp red chilly powder
1 tsp turmeric powder
½ tsp fenugreek seeds
½ tsp coriander seeds
¼ tsp kalonji seeds
¼ tsp mustard seeds
½ tsp cumin seeds
2 tbsb ghee
METHOD
Heat the ghee in a pan and add the tempering. Add the turmeric, green chilly and the pumpkin. Add salt. Add 1 tbsp water. Cover. Allow cooking on low flame till the skin is tender. Mix intermittently. When ready, add the sugar, lime juice and coriander leaves. Mix lightly. Serve hot with the Bedmi Poori.
SAMOSA
INGREDIENTS
For the dough
250 gms all purpose flour
1 tsp ajwaain
3-4 tbsp ghee
Water as per required
METHOD
Kneed ingredients to make the dough firm. Wrap in a moist muslin cloth. Allow to rest.
For the filling
8-10 boiled peeled potatoes (broken)
1 cup boiled shelled peas
1 bunch coriander (chopped)
4-5 green chillies (finely chopped)
Salt to taste
1 tsp turmeric
1 tsp dry mango powder
1 tsp red chilly powder
1 tsp cumin seeds
1 pinch asafetida
1 tsp ghee
Oil to fry
METHOD
Heat a pan. Add the ghee. When hot, add the cumin, turmeric and asafoetida. Add the potatoes, peas, coriander, chillies, dry mango powder, chilly powder and salt. Mix well while lightly roasting. Let the filling mix cool.
Roll the dough into 6 inch diameter circles. Cut into half circles. Make a cone of 1 half fusing the edges with water to bond. Fill with potato mix. Apply water on the open edges and press to seal. Can twist to decorate. Make as many and keep aside.
Heat the oil for frying. Fry on low heat. When ready, gently immerse the samosas. Allow to turn golden brown. Remove and allow draining of excess oil. Serve hot with coriander chutney.
