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With Holi round the corner every house is busy making either gujiya, dahi Bhalla or some version of Thandai or the other. And so is our celebrity chefs who are busy churning some delectable delicacies in their kitchen.
Here are few Holi special recipes by Chef Tarun Sibal who needs no introduction.
Recipe of Phily Chilly Sev Puri
Ingredients:
● Tortilla papdi – 3 pcs (2-inch circles)
● Philadelphia cheese – 100 gm
● Chili paste – 25 gm
● Imli chutney – 25 ml
● Mint chutney – 25 ml
● Boiled diced potatoes – 20 gm
● Onion maple jam – 20 gm
● Potato laccha – 20 gm
● Sev – 20 gm
● Pomegranate – 20 gm
● Mixed micro green – a few
● Chimichurri – 10 gm
Method:
● Spread the Philadelphia cheese on the crips tortilla papdi
● Add chili paste
● Add boiled potatoes
● Layer with imli and mint chutney
● Add the onion jam
● Top with potato lacha and sev
● Finish with sev and pomegranate
● Add chili oil, chimichurri and micro greens
Recipe of Thandai Paneer Tikka
Ingredients:
● ½ Cup Cream
● ½ cup hung curd
● ¼ cup milkmaid
● 1 ½ Tbsp Thandai Masala
● ½ Tsp Black Pepper Powder
● Salt to Taste
● 300 Gms Paneer Cubes
● Tomato – 1
● Peppers – 1
Thandai Masala
● Cashew – 3 tbsp
● Almonds – 3 tbsp
● Pistachios – 2 tbsp
● Fennel – 2 tbsp
● Black pepper – 1 tbsp
● Rose petals – 2 tbsp
● Melon Seeds – 2 tbsp
Steps
● Mix the cream, Curd and Milk Maid
● Blitz the thandai masala
● Add the thandai masala to the cream mix, add black pepper, and salt.
● Add the paneer cubes , Tomato and Pepper into the mix
● Marinate for an hour
● Skewer the paneer and the veg, cook it either in a tandoor, a medium heat oven or grill it over a pan.
● Garnish with fresh flowers
● Serve with imli kalonji chutney
Recipe of Holi Special Coconut Kulfi
Ingredients:
Kulfi
● Coconut Cream 250 ml
● Coconut Milk 250 ml
● Desiccated coconut 50 gm
● Sugar – 100gm
Toffee
● 1/2 cup butter
● 1/2 cup sugar
● 1/2 cup heavy cream
● 1/2 teaspoon Pure Vanilla Extract
Method for Kulfi
● Boil milk cream in heavy bottom pan, add sugar.
● Let it reduce to 1/2 of it's volume.
● Add desiccated coconut
● Let it cool completely
● Now transfer the whole mixture to kulfi mould, keep it freezer till sets.
● Once set unmold the kulfi, by rolling the mould between your palms and strain your before it melts down
Method for the toffee sauce
● Place butter and sugar in medium saucepan on medium heat.
● Cook and stir until mixture turns a deep amber color.
● 2Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until the sauce thickens and coats back of spoon.
To serve
● Serve with hazelnuts and poured toffee sauce.
