As the vibrant festival of Holi approaches, it’s time to indulge in the joyous spirit of celebration and the delightful array of culinary delights it brings. Holi, known as the festival of colours, is incomplete without an assortment of mouthwatering dishes and drinks that add flavour and flair to the festivities. With traditional thandai and other drinking delights, Holi offers a refreshing journey that tantalizes the taste buds and celebrates the rich tapestry of Indian cuisine. Join us as we explore a kaleidoscope of flavours and share some delectable savoury and beverage recipes to make your Holi celebrations truly unforgettable!
Hyatt Centric MG Road Bangalore
Holi Delight: Beetroot Mathri Mille-feuille Chaat by Chef Gaurav Ramakrishnan
This Holi, add a vibrant twist to your celebrations with a showstopping appetizer: Beetroot Mathri Mille-feuille Chaat! Conceptualized by Head Chef Gaurav Ramakrishnan of Hyatt Centric MG Road Bangalore, this unique dish combines the delightful crunch of beetroot mathri with a refreshing medley of vegetables and creamy yogurt.
Ingredients:
- For the Beetroot Mathri:
- 1 cup all-purpose flour (maida)
- Beetroot juice (enough to knead a dough)
- ½ tsp carom seeds (ajwain)
- ½ tsp fennel seeds, coarsely crushed
- 3 tbsp ghee
- Salt to taste
- For the Chaat:
- 2 boiled potatoes
- 1 chopped onion
- 1 chopped capsicum
- 1 chopped seedless cucumber
- 1 chopped seedless tomato
- 1 chopped green chili
- 50 grams chopped coriander leaves
- 2-3 coriander sprigs for garnish
- 2 tbsp Imli chutney
- 3 tbsp sweet beaten curd
- 1 tsp chaat masala
- ½ tsp jeera powder
Method:
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Make the Mathri: In a bowl, combine flour, carom seeds, fennel seeds, and salt. Using your fingertips, rub in the ghee until well incorporated.Gradually add beetroot juice and knead well to form a smooth dough. Cover and let it rest for 15 minutes.
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Divide the dough into small balls and roll them out into thin sheets. Prick the sheets with a fork. You can also cut them into equal-sized rectangles for a uniform appearance.
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Heat oil for deep frying. Alternatively, preheat an oven or air fryer.
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Fry the mathri in medium-heat oil until golden brown and cooked through. Alternatively, bake or air fry until crisp. Drain on paper towels and cool completely.
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Prepare the Chaat: Slice the boiled potatoes to match the size of the mathri sheets.
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In a separate bowl, combine chopped onion, capsicum, cucumber, tomato, green chili, and coriander leaves. Add a little Imli chutney, salt, and chaat masala, and mix well.
Plating:
- Arrange a mathri on a plate. Layer it with a slice of potato and then the chopped vegetable mixture. Drizzle some sweet curd on top.
- Repeat the process with another mathri, creating a 3-4 layer mille-feuille.
- Garnish with a drizzle of sweet curd, chopped coriander leaves, and a sprig of fresh coriander.
This recipe yields approximately 4 servings. Enjoy this vibrant and flavorful Beetroot Mathri Mille-feuille Chaat as a delightful appetizer for your Holi celebrations!
Indulge in the Sweetness of Holi with Gulabi Thandai by Chef Gaurav Ramakrishnan
As you celebrate the vibrant festival of Holi, cool down and refresh yourself with a delicious beverage – Gulabi Thandai! This recipe by Head Chef Gaurav Ramakrishnan of Hyatt Centric MG Road Bangalore is a delightful twist on the traditional Thandai, featuring the beautiful flavors of rose.
Ingredients:
- 15 ml rose syrup
- 60 ml milk
- 45 ml rum or tequila (optional)
For the Rose Syrup (optional):
- Rose petals
- Sugar syrup
- Rose water (a dash)
Method:
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Prepare the Rose Syrup (optional):
- If you prefer to make your own rose syrup, infuse rose petals in sugar syrup for a fragrant flavor.
- Alternatively, you can create a simple syrup by boiling sugar and water together, then adding a dash of rose water for a touch of rose essence.
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Make the Thandai: In a serving glass, combine rose syrup, milk, and your choice of rum or tequila (if using).
- Note: This recipe excludes alcohol, making it suitable for all ages. Simply omit the rum or tequila for a refreshing non-alcoholic beverage.
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Stir well to combine all the ingredients and create a beautiful pink concoction.
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Serve: Pour the Gulabi Thandai into a traditional ‘pot’ glass for an authentic touch, or use any serving glass you prefer.
Enjoy this chilled beverage as you celebrate Holi with friends and family. The sweet and floral notes of the rose syrup, combined with the creaminess of milk, create a delightful drink that is perfect for the festive occasion.
Holi Special Drink Recipe by Chef De Cuisine Vinay Pandey, Bengaluru Marriott Hotel Whitefield
Get ready to add a splash of color to your Holi celebrations with this vibrant concoction crafted by Chef De Cuisine Vinay Pandey from the Bengaluru Marriott Hotel Whitefield. Perfect for adding an extra dose of fun and festivity to your festivities, this Holi Special Drink promises to be a hit among friends and family. Let’s dive into the colorful world of flavors with this delightful recipe.
Ingredients:
- 30 ml Vodka
- 30 ml Tequila
- 30 ml Triple Sec
- 15 ml Fresh Orange Juice
- 15 ml Fresh Grape Juice
- 15 ml Fresh Cranberry Juice
- 30 ml Blue Curacao
Preparation Method:
- Wash Up: Begin by gathering all your ingredients and ensuring they are fresh and ready to go.
- Build the Beverage:
- Start by layering the alcohol and liquid density in a tall glass.
- Begin with the heaviest liquid, pouring in the Triple Sec first.
- Follow it up with Tequila and then Vodka, ensuring each layer is distinct.
- Next, carefully pour in the Fresh Orange Juice, Fresh Grape Juice, and Fresh Cranberry Juice, allowing them to blend naturally with the spirits.
- Finally, top off your colorful creation with a generous pour of Blue Curacao, adding a mesmerizing blue hue to the mix.
- Garnish and Serve: To enhance the visual appeal of your drink, consider garnishing with a slice of orange or a sprig of mint. Serve chilled and enjoy the burst of flavors with each sip.
Celebrate with Joy: As you raise a glass of this vibrant concoction to toast the spirit of Holi, cherish the moments of laughter and camaraderie with your loved ones. Let the colors of this special drink mirror the joyous atmosphere of the festival.
Holi Special Savory Recipe: Delectable Churma Pockets
Indulge in the rich flavors and delightful textures of Churma Pockets, a savory treat specially crafted by Chef De Cuisine Vinay Pandey from the Bengaluru Marriott Hotel Whitefield. Bursting with traditional Indian flavors and a modern twist, these pockets promise to be a delightful addition to your Holi celebrations. Let’s dive into the savory goodness of this mouthwatering recipe.
Ingredients:
- 250 gm Coarse whole wheat flour
- 75 gm Semolina
- 60 ml Melted Ghee
- 30 gm Almonds (crushed)
- 3 gm Cardamom Powder
- 75 gm Sugar
- 50 gm Ghee (for frying)
Preparation Method:
- Prepare the Dough:
- In a large mixing bowl, combine coarse whole wheat flour, semolina, and melted ghee.
- Mix well until the ingredients resemble breadcrumbs.
- Gradually add water, kneading the mixture into a tight, solid dough. Ensure it is neither too dry nor too sticky.
- Cover the dough with a damp kitchen towel and let it rest for 30 minutes.
- Make the Churma Mixture:
- In another bowl, combine whole wheat flour, semolina, and melted ghee to make the churma mixture.
- Add water gradually to form a stiff dough.
- Divide the dough into 8 portions and flatten each portion.
- Deep fry the flattened dough portions in ghee until golden brown.
- Allow them to cool, then blend into a fine powder.
- Mix crushed almonds, cardamom powder, and powdered sugar into the churma mixture.
- Shape and Fry the Pockets:
- Take a portion of the churma mixture and stuff it into each flattened dough portion.
- Shape the dough into pockets, ensuring the filling is enclosed.
- Heat ghee in a deep frying pan and fry the pockets until golden brown and crispy.
- Serve and Enjoy:
- Once the pockets are golden brown and crispy, remove them from the pan and drain excess oil on a paper towel.
- Serve the Churma Pockets hot, garnished with a sprinkle of powdered sugar or chopped almonds for an extra touch of indulgence.
- Celebrate with Flavor:
- As you savor the delightful flavors of these Churma Pockets, let the warmth of tradition and the joy of Holi fill your celebrations. Share these savory delights with friends and family as you immerse yourself in the festive spirit.
Hilton Bangalore Embassy Golflinks
Rang Barse Martini Recipe by Arif Karikar, Bartender
As the festival of colors approaches, it’s time to add a splash of vibrancy to your celebrations with a special Holi drink – the Rang Barse Martini. Crafted by Arif Karikar, Bartender at Hilton Bangalore Embassy Golflinks, this delightful concoction perfectly captures the essence of Holi with its burst of flavors and hues. Let’s dive into the ingredients, process, and occasion that make this drink a must-have for your festive gatherings.
Ingredients:
- Absolute vodka: 2 ounces
- Fresh pomegranate juice: 2 ounces
- Lime juice: 1/2 ounce
- Simple syrup: 1/2 ounce
Instructions:
- Prepare the Cocktail Shaker: Fill a cocktail shaker with ice to ensure your drink stays refreshingly chilled.
- Add Absolute Vodka: Pour in 2 ounces of Absolute vodka, providing the perfect base for our festive martini.
- Infuse with Pomegranate: Add 2 ounces of fresh pomegranate juice, infusing the drink with a burst of fruity flavor and vibrant color.
- Squeeze in Lime Juice: Squeeze in 1/2 ounce of lime juice to balance the sweetness with a hint of tanginess.
- Sweeten with Simple Syrup: Pour in 1/2 ounce of simple syrup, adding a touch of sweetness to harmonize the flavors.
- Shake with Vigor: Close the shaker tightly and shake vigorously for about 15-20 seconds, ensuring all the ingredients blend seamlessly and the mixture is perfectly chilled.
- Strain and Serve: Strain the mixture into a chilled martini glass, creating a visually stunning presentation.
- Garnish (Optional): For an extra touch of elegance, garnish your Rang Barse Martini with a twist of lime or a few pomegranate seeds.
- Enjoy Responsibly: Serve immediately and savor every sip of this exquisite Holi-inspired cocktail, but remember to enjoy responsibly and celebrate in moderation.
Occasion: Holi, the festival of colors, signifies the arrival of spring and the triumph of good over evil. It’s a time for joyous celebrations, where people come together to smear each other with vibrant hues, dance to lively music, and indulge in delicious treats. The Rang Barse Martini perfectly complements the festive spirit of Holi with its colorful appearance and refreshing taste. Whether you’re hosting a Holi party or simply gathering with loved ones to celebrate, this special drink adds an extra element of fun and festivity to the occasion. So raise a glass of Rang Barse Martini, toast to the joy of Holi, and let the colors of happiness fill your heart and soul.
Hotel Royal Orchid Bangalore
Madatha Khaja Recipe by Binod Kumar Ram, Executive Chef
Indulge in the rich culinary heritage of Andhra Pradesh with Madatha Kaja, a traditional sweet that holds a cherished place in festive celebrations. Reminiscent of Basbousa in texture, each piece of Madatha Kaja is delicately soaked in sugar syrup, offering a sweet and indulgent treat to share with loved ones during joyous gatherings.
Ingredients:
- Refined Flour (Maida): 7 tbsp
- Ghee: 10 tbsp
- Sugar: 4 tbsp
- Cardamom Powder: 1 tbsp
- Lemon Juice: 2 tbsp
- Refined Oil: 1 & 1/4 cup
Preparation Time: 40 minutes
Servings: 2
Method:
- Prepare the Dough:
- In a large bowl, combine refined flour (maida) and ghee, mixing well until the flour is moistened.
- Gradually add 1/4 cup of water to the mixture and knead it into a smooth and soft dough.
- Grease the dough with oil, cover it, and let it rest for 15 minutes.
- Roll and Shape the Dough:
- Dust the dough with refined flour and roll it out thinly using a rolling pin, ensuring to dust additional flour as needed to prevent sticking.
- Cut the rolled dough into a large square or rectangle shape.
- Starting from one side, tightly roll the dough into a cylinder shape.
- Dust each roll with refined flour to prevent the layers from sticking together.
- Roll the cylinder tightly to remove any air gaps if present.
- Cut the rolled dough cylinder into 1-inch pieces and slightly flatten them.
- Fry and Soak:
- Heat the refined oil in a pan over low to medium flame.
- Fry the pieces in oil until they turn crispy and golden brown in color.
- Immediately transfer the fried Madatha Kajas into warm sugar syrup and soak them for 5 minutes.
- Serve or Store:
- Serve the Madatha Kaja immediately, allowing the flavors to delight your taste buds.
- Alternatively, store them in an airtight container for 10-15 days, ensuring you have a sweet treat ready to enjoy at any time.
Elevate your festive celebrations with the irresistible flavors of Madatha Kaja – a true embodiment of Andhra’s culinary tradition. Whether shared with family and friends or enjoyed solo, each bite promises to transport you to a realm of sweetness and joy. So embrace the spirit of festivity and indulge in this delectable Andhra sweet, making every moment memorable and delicious.
Apple Jalebi Recipe by Binod Kumar Ram, Executive Chef
Experience the fusion of tradition and innovation with Apple Jalebi, a delightful twist on the beloved Indian sweet. Crafted from all-purpose flour and infused with the natural sweetness of apples, these crispy fritters are immersed in a luscious sugar syrup, creating a treat that’s both simple and indulgent. Follow along with these easy instructions to bring the flavors of this classic dessert to life in your own kitchen.
Ingredients:
- Apples, peeled and sliced into thin rings: 2
- Refined Flour (Maida): 7 tbsp
- Dry Yeast: 1.5 tsp
- Sugar: 6 tbsp
- Refined Oil: 3 tbsp
- Refined Oil for frying: As needed
- Rose Water: A few drops
- Cardamom Powder: 1/4 tsp
- Pistachios for garnish, blanched and sliced: 1 tbsp
Preparation Time: 20 Minutes
Servings: 2
Method:
- Prepare the Jalebi Batter:
- Dissolve dry yeast and sugar in 1/4 cup of warm water, allowing it to sit for 5 minutes.
- Mix refined flour and oil together, then add the yeast solution, stirring well to create a smooth batter with a consistency similar to pancake mix. Adjust water as needed.
- Set the batter aside in a warm place for 30 minutes to ferment, until it becomes slightly lacy.
- Prep Apples and Sugar Syrup:
- Peel and thinly slice the apples, dipping them into water to prevent discoloration.
- Boil sugar and water together, adding cardamom powder and simmering for 8 minutes until the syrup reaches a sticky consistency. Flavor with rose water and set aside.
- Fry the Jalebi:
- Heat refined oil in a frying pan, about 1 inch deep. Test the oil’s readiness by dropping a small amount of batter – it should sizzle and rise without changing color immediately.
- Dip apple slices into the batter, ensuring they’re fully coated, then gently drop them into the hot oil.
- Fry the jalebi in small batches for 4 to 5 minutes, turning occasionally until golden brown on both sides.
- Soak and Garnish:
- Transfer the fried jalebi into the warm sugar syrup, allowing them to soak for a minute.
- Remove jalebi from the syrup and place them on a wire rack to drain excess syrup.
- Garnish with sliced pistachios for an extra touch of flavor and texture.
- Serve and Enjoy:
- Serve the hot and crispy Apple Jalebi as is or pair them with chilled rabri for a delightful contrast of temperatures and flavors.
With its crispy texture, subtle sweetness, and hint of apple flavor, Apple Jalebi offers a unique twist on the classic Indian dessert. Whether enjoyed as a festive treat or a special indulgence, this recipe brings together the best of traditional flavors and modern innovation. So gather your ingredients, follow these simple steps, and treat yourself to a taste of sweetness and nostalgia with every bite of Apple Jalebi.
