Traditional delights to savour on Holi

Chennai

GUJIYA

Ingredients:

Refined flour: 100 gm 

Ghee: 25ml 

Luke warm water: 30ml 

For The Stuffing 

Ghee: 1 tbsp 

Coconut, grated: 3 tbsp 

Jaggery syrup: 3 tbsp 

Cardamom powder: A pinch 

Cashew nut (Chopped): 1 tbsp

Method: 

• Make a tight dough out of refined flour, ghee and water. Set aside for 30 minutes. 
• Heat ghee in a pan add grated coconut, jaggery syrup, chopped cashew nut and cardamom powder. Cook till the mixture comes together. Mix well and allow to cool. 
• When the mixture cools down, add chopped cashews, cardamom powder, raisins. Now the stuffing is ready.  
• Knead the dough again and roll in to small lime sized balls. Cover the dough balls to prevent from drying. Take one dough ball at a time and roll out into 3 to 3.5 inch diameter round. Lift the rolled poori and place it over the gujiya mold. Fill it with 2 tsp of the stuffing and apply some water on the edges. Close from the edges, seal the mold and remove extra dough from the edges. Open the mold and place the prepared gujiya over a plate. 
• Heat some ghee in a wok. When the ghee is hot, fry the gujiyas on low to medium flame until they get golden brown from both sides. Take them out.

KESAR RASMALAI 

Ingredients:

Cow milk: 3 litres 

Vinegar: 50ml 

Sugar: 600gm 

Condensed milk: 200ml 

Saffron: 1 gm 

Rose water: 30ml 

Cardamom: 6 nos

Method:

• Boil the milk in a medium flame. Add vinegar, now let the milk curdle. Now strain the contents of the pan through a muslin cloth. 
• Hang the muslin cloth, and allow the whey to drain. 
• Now make small dumplings of the soft cheese and gently flattened it by pressing them with your palm. It should be roughly the size of a coin. 
• Take sugar and water in a heavy bottomed vessel and cook to form a thin syrup. Now gently add the flattened milk solids to this syrup. 
• In a thick bottomed pan  heat milk and sugar until milk is reduced to two thirds the original volume, now add saffron strands, cardamom powder and rose water to it. Remove the solids from syrup and add to reduced milk and sugar mixture. 
• Allow to steep in room temperature and let it chill in the refrigerator for 3 hours before serving.

Recipe: Sujan Mukherjee, Executive Chef, Taj Coromandel 

DAHI BATATA PURI

Ingredients:

Small puffed puris: 24 nos 

Boiled, peeled and chopped potatoes: 1 cup 

Spicy mint (pudina) chutney: ½ cup 

Sweet chutney: 1 cup 

Fresh and chilled beaten curd: 3 cups 

Chilli powder: 2 tsp 

Chaat masala: 2 tsp 

Roasted cumin seed powder: 2 tsp 

Black salt: 2 tsp 

Se 8 tbsp 

Finely chopped coriander – for garnishing: 4 tsp

Method: 

• Crack a small hole in the centre of each puri and arrange 6 puris on a plate. 
• Stuff each puri with ½ tbsp of potatoes and top with 1 tsp pudina chutney, ½ tbsp of sweet chutney and 2 tbsp of curd. 
• Sprinkle ½ tsp of chilli powder, ½ tsp of cumin seeds powder, ½ tsp of black salt, ½ tsp of chaat masala and 2 tbsp of sev evenly over the puris and serve immediately garnished with 1 tsp of coriander. 
• Repeat with the remaining ingredients to make 3 more plates.

VADA PAV

Ingredients (TO SERVE 4) 

Pa 8 squares 

Boiled and mashed potatoes: 1 ½ cups 

Green chillies, chopped: 2 nos 

Grated garlic: 1 ½ tbsp 

Mustard seeds: 1 tsp 

Asafoetida (hing): ¼ tsp 

Curry leaves: 6 to 8 

Turmeric powder: 1 tsp 

Veg Oil: 1 tbsp 

Besan (Bengal gram flour): 3/4 cup 

Baking soda: a pinch 

Salt: to taste 

Veg Oil: for frying 

Garlic chutney: to slather on the pav before serving

Process:

FOR VADA FILLING 

• Pound the green chillies, ginger and garlic in a mortar and pestle. 
• Heat oil, add the mustard seeds. When they crackle, add asafoetida, curry leaves and sauté for a few seconds. 
• Add the pounded mixture and sauté again for a few seconds. Add the potatoes, turmeric powder, salt and mix well. Remove from the fire and cool. 
• Divide into 8 equal portions. Shape into rounds.

FOR THE OUTER COVERING

• Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water and besan.
• Dip each round of the vada filling into the batter and allow it to coat the mixture well.
• Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

SERVING

• Slice each pav into half and spread some dry garlic chutney inside. 
• Place one vada in between 2 pavs and serve.

Recipe: Chef Ranveer Singh Rana of the eatery Indiska Magic, hosting the Chowpatty Chaat Festival

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