Holi

Colorful Recipes: Holi extravaganza is here at Khandani Rajdhani

Recipes by Maharaj Jodharam Choudhary, corporate chef – Khandani Rajdhani

Holi is, arguably, India’s favourite festival. For centuries, young and old have come together to soak in colours and a spirit of merriment during Holi.
 
Carrying forward the legacy of love, and back on heavy public demand – Khandani Rajdhani’s Rangeelo Rajasthan festival, is bringing together the country’s favourite Holi delicacies! Below are a few recipes for Holi that will delight you.

  • Green Peas Kachori
  • Dough Recipe
  • Ingredients:
  • Maida – 02 Cups
  • Salt – ½ Tsp
  • Ghee – 1/4th Cup
  • Water – ½ Cup
  • Method.
  • Take the flour in a mixing bowl; sprinkle salt evenly and mix well.
  • Add the ghee in the flour and salt mix and rub it into the mix gently to make it into a crumbly mix.
  • Add hot water to make semi soft dough.
  • Cover and Rest the dough for 30 mins.
  • Stuffing:
  • Ingredients:
  • Green Peas – ½ Cup
  • Ghee – ½ Tsp
  • Turmeric Powder – ¼ Tsp
  • Red Chilli Powder – ½ tsp
  • Cumin Powder – ½ Tsp
  • Dry Ginger Powder – ½ Tsp
  • Corriander Powder – 1 Tsp
  • Fennel Crushed /9 Saunf) – 1 Tsp
  • Dry Mango Powder – 1 Tsp
  • Salt  – As Required
  • Chopped Spring Onion – 1 Cup
  • Method:
  • Roughly chop the green peas.
  • Heat a pan, Add ½ Tbsp of Ghee. Heat the ghee on slow flame and add all the spice powders.
  • Add the coarsely chopped green peas with a pinch of salt and Asafoetida
  • Mix well and keep stirring constantly for 3 to 4 Minutes.
  • Let the mixture cook till the mixture smells cooked.
  • Rub some oil on your palms and make small balls of this mixture.
  • Stuffing and Making the Kachoris:
  • After 30 Minutes, Lightly knead the dough.
  • Roll the dough into a log, now cut the log into equal portions.
  • Take a cut out dough portion and flatten it on your palms, now place one ball of Green peas filling in the centre of the dough and flatten it.
  • Bring the edges of the dough towards the centre to seal the filling and pinch off the excess dough if any.
  • Flatten the top and roll the Kachori with the rolling pin to get a medium thickness Kachori.
  • Stuff and prepare all the kachoris in this way and arrange on a greased plate.
  • Add the kachoris for deep frying in oil when the oil is just hot enough.
  • Keep flipping them over to get an even colour.
  • These take about 8 to 9 mins to cook to a crisp golden brown.
  • Adjust the heat between low and medium depending on the number of kachoris in the Kadhai.
  • Deep fry in small batches to get even colour.
  • Served hot with Tamarind Chutney, Green Chutney, and Deep Fried Chillies.
  • Gulab Kesari Thandai.
  • 01 Portion Recipes.
  • Ingredients:
  • Thandai Masala Paste – 1 Tbsp
  • Boiled Chilled Full Fat Milk – 200 Ml
  • Sugar Powder – 2 Tbsp
  • Gulkand – 1 Tbsp
  • Mixed Chopped Nuts –  01 Tbsp
  • Rose Syrup – 4 Tbsp
  • Dry Rose Petals – 1 Tsp
  • Saffron – as required
  • Method.
  • Take Chilled Milk and add the Thandai Masala Paste, Sugar, Rose Syrup, and Gulkand and stir well to mix all the ingredients evenly.
  • Garnish with the chopped nuts and the dry rose petals.
  • Served Chilled
  • Thandai Masala Paste.
  • Recipe for 10 Portions of 250 Ml Each.
  • Ingredients:
  • Peeled Almonds – ½ Cup
  • Cashew nut – ½ Cup
  • Black Pepper Corn – 25 to 30 Corns
  • Elaichi – 25 to 30 Pcs
  • Poppy Seeds ( Khus Khus) – 02 Tbsp
  • Fennel Seeds – 2 Tbsp
  • Melon Seeds ( Charmagaj) – 2 Tbsp
  • Saffron – 25 to 30 Strands
  • Dry Rose Petals – 2 Tbsp
  • Method.
  • Soak all the ingredients in water for a minimum of 4 hours.
  • Strain all the ingredients out from the water.
  • Grind the ingredients in a wet grinder to smooth paste.
  • Store in an air tight container.
  • Can be stored for 3 days in the refrigerator.


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