3 must-try recipes for Holi

By Mohammad Sharafat Hussain, Indian Speciality Chef, Taste, Le Meridien Al Aqah Beach Resort, Fujairah
Filed on March 6, 2020

Kesar Thandai

Prep Time: 20 mins
Serves: 4

1.5L full cream milk
150gm raw brown sugar
2 pinch saffron
1ml rose water
50gm almonds, sliced
50gm cashew, sliced
50gm pistachio, sliced
20gm melon seeds
10gm fennel seeds
3gm green cardamom seeds
5ml water
1 cup ice cubes
Heat the milk in a pan on low flame. When it starts boiling, add the sugar. Mix well, stirring continuously. When the sugar dissolves, add the saffron and stir well. Let cook for four to five minutes. Keep stirring so that the milk does not stick to the pan. Add the rose water, remove from heat and refrigerate. Add the sliced nuts and seeds, and mix well. Serve with ice cubes.

3 must-try recipes for Holi (KT2344435.PNG)

Paneer Kathi Roll 
Prep Time: 45mins
Serves: 4

250gm paneer
5ml extra virgin olive oil
3gm cumin seeds
50gm onion, julienned
50gm green pepper
75gm red pepper
150gm tomato
2gm garlic paste
2gm ginger paste 
5gm turmeric powder
4gm coriander powder
5gm cumin powder
7gm Kashmiri chilli powder 
2 green chillies
4gm chaat masala
2gm green masala powder
2gm kasoori methi
4gm sea salt
Mint chutney, to serve

For the dough:
350gm multigrain flour
175ml water
3gm salt
2ml oil, plus a little extra

To make rotis: Take a deep bowl, and mix flour with oil and salt. Add water and knead into a soft dough. Sprinkle a few drops of oil, cover and rest for 15-20 minutes. Dust some flour on a rolling board and knead the dough again. Divide the dough into eight equal portions and roll them out into thin rotis. Place each on a heated pan, sprinkle a little oil, and cook the rotis on both sides. 
For paneer: Heat a pan and add oil. Add cumin seeds; when they crackle, add onion and saute well. Add the peppers and tomato, and cook till tender. Add ginger and garlic paste, turmeric powder, coriander powder and cumin masala. Cook for two minutes. Now add the red chilli powder, slit green chillies and mix. Add the paneer and mix well. Cover and cook for 5 minutes. Add chaat masala, green masala powder and kasoori methi. Season to taste.
To make paneer rolls: Place the paneer mix on the roti. Add some mint chutney, onions and chaat masala. Roll tightly and serve.

3 must-try recipes for Holi (KT2344535.PNG)

Quinoa, Green Moong Dahi Vada
Prep Time: 45mins
Serves: 4

For vada:
150gm green moong
50gm quinoa
5gm sea salt
25gm raisins (optional)
1 green chilli
˝tsp baking soda
2gm asafoetida

For sweet yoghurt:
250ml low fat yoghurt
10gm brown sugar
2gm black salt

For mint chutney:
200gm mint leaves
200gm coriander leaves
2gm chaat masala
2gm cumin seeds
2gm black salt
2 green chillies
1cup ice cubes

For tamarind chutney:
400gm tamarind
300gm jaggery
2gm coriander seed
1L water
2gm black salt

For garnish:
Pinch of chilli powder
2gm cumin powder
Coriander leaves, chopped

Grind the soaked green moong and quinoa with very little water to make a thick, smooth paste. Add sea salt, raisins, chopped green chilli and baking soda and asafoetida. Heat oil in a pan. Damp your hands, take a small portion of the mixture and slide into hot oil. Deep-fry the vadas until crisp and golden. Place the vadas in a cup of water for a couple of minutes, remove and squeeze. Arrange them in individual serving bowls.
Mix all the ingredients for the sweet yoghurt together. Blend together all the ingredients for the mint chutney. Season with salt to taste.
Place all the ingredients for the tamarind chutney in a pot and boil until thick. Remove from heat and cool. Strain and season with salt.
Serve the vadas topped with the sweet yoghurt, tamarind chutney, mint chutney, a pinch of chilli powder, cumin powder and coriander leaves.