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You cannot imagine celebrations without good food and as the festival of colours is round the corner and one cannot celebrate well of they are not fed well. So with Holi comes a variety of mouth-watering dishes and delicacies which are most time prepared at home specially for the festival. This festival is all about fun and merriment. Holi mostly sees a lot of traditional fare on the table like dahi Bhalla, gujiyas, chaats and more and of course the very notorious Bhang too.
Here are few Holi exclusive recipes by Chef Prem K Pogakula- Executive Chef The Imperial New Delhi
Pista aur zaffrani Rabri Rasgulla
Ingredients
• 1 litre full fat milk
• 2-3 tbsp of fresh lime juice or vinegar
• 1 cup sugar
• 3 cups water
• 1 tbsp of crushed pistachios (for garnish)
• Rabri-200gms
• Pistachio paste-50gms
• Saffron -1gsm
Method
• First, make chenna. After the chenna has drained of extra moisture for about 30 minutes, give it a whizz in a blender or mixer to make it smooth and let out more water. Remove and knead well for 3 minutes. At the end of it, you should be able to make smooth balls out of the chenna easily. If not, knead for a bit longer. The size of the rasgulla will double on cooking in sugar syrup so remember to make smaller to begin with
• Add the sugar and water to your pressure cooker and bring to boil. Mix well for the sugar to dissolve lower heat to very low and add the rasgulla balls gently into the syrup.
• Cover the pressure cooker and cook without whistle for about 7-8 minutes on medium-low flame.
• Turn off heat and wait for 5 minutes before opening the cooker lid. You'll find spongy rasgulla that's doubled in size!
• Divide Rabri in two bowls and mix in pistachio paste in in bowl and saffron in another bowl
• Soak in the rasgulla in these rabri mixes and serve cold with chopped nuts on top
Bhang ke Pakore
Number of portion - 4
Ingredients
• Gram flour - 250 Gms
• Salt 15 Gms
• Turmeric powder – 10 Gms
• Chilli powder – 5 Gms
• Chat Masala – 10 Gms
• Bhang paste – 3 tea spoon
• Spinach – 700 Gms
• Refine oil for frying – 1 Ltr
Method
• Wash and shred spinach leaves and collect in a mixing bowl.
• Add rest of the ingredients and mix well sprinkling water with hand.
• Mix until spinach leaves are coated with gram flour.
• Heat the oil in Pan.
• Shape and deep fry until golden colour and sprinkle the chat masala on top.
• Serve hot with mint chutney.
