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Only a few days to Holi celebrations, everyone is busy creating a menu for gatherings. From making khoya gujiya to preparing kadhi chawal, it is time to open the recipe book, old or new, and decide how every dish should blend with another so you can serve an unforgettable feast. When compared to other festivals, Holi is a little extra tiring because you go out meeting people, playing with colour, and spending hours removing pakka rang.
Hence, you need recipes that are hearty, wholesome, refreshing, easy to cook, and can be prepared in advance. Nothing kills the joy of festivals if you have to spend hours in the kitchen while others are out enjoying it to the fullest. Karam Dogra, Executive Chef, Sheraton Grand Palace Indore, shared three savoury and sweet recipes with Slurrp so you can update the cooking journal, indulge in delightful dishes, and collect all the ‘waah! Waah!’ from your guests.
Khada Masala Aloo Sabji
Ingredients
- 4 medium potatoes
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp ginger
- 1 tbsp garlic
- 2-3 green chillies
- 1 medium onion
- 1 large tomato
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 1/2 cup water
- Fresh coriander leaves
Whole Spices (Khada Masala)
- 2-3 bay leaves
- 4-5 cloves
- 2-3 cardamom pods
- 1 small cinnamon stick
- 1 tsp black peppercorns
- 1/2 tsp cumin seeds
Method
- In a large pan, heat oil over medium heat. Add cumin seeds, bay leaves, cloves, cardamom, cinnamon sticks, and black peppercorns. Let them splutter for a few seconds to release their aroma.
- Add finely chopped ginger, garlic, and green chillies to the pan. Sauté for 1-2 minutes until they turn golden brown.
- Add chopped onions and cook them until they become soft and translucent.
- Add chopped tomatoes and cook until the tomatoes turn soft and the oil starts to separate from the masala.
- Add the cubed potatoes to the pan and mix them well with the masala.
- Sprinkle in the turmeric powder, red chilli powder, coriander powder, and salt. Stir everything together, coating the potatoes in the spices.
- Add 1/2 cup water to help cook the potatoes. Cover the pan and cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender but not mushy.
- Once the potatoes are cooked through, add garam masala and stir well. Let the sabzi cook for another 2-3 minutes so the flavours can meld together.
- Garnish the khada masala aloo sabzi with freshly chopped coriander leaves.
- Serve hot with roti, paratha, or rice for a complete meal.
Also Read: Malpua With Rabri To Ras Gujiyas Chefs Share Their Favourite Recipes
Palak Puri
Ingredients
- 1 ½ cups whole wheat flour
- 1 cup fresh spinach (palak)
- 1 tbsp ghee or oil
- ½ tsp cumin seeds
- 1/4 tsp asafetida (hing)
- ½ tsp carom seeds (ajwain)
- 1 tsp ginger
- 1 tsp green chilli
- Salt to taste
- Water
- Oil for frying
Method
- Wash and chop the spinach leaves finely.
- Alternatively, you can blanch the spinach leaves and puree them for a smoother texture.
- In a large mixing bowl, combine the whole wheat flour, cumin seeds, carom seeds (if using), asafetida, grated ginger, and salt.
- Add the finely chopped or pureed spinach to the flour mixture.
- If you're using chopped spinach, you can also lightly sauté it in a little oil to reduce excess moisture.
- Add the ghee or oil and mix everything well.
- Slowly add water little by little to knead the dough into a soft, smooth consistency, similar to the dough for regular poori. Make sure not to make it too soft.
- Cover the dough and let it rest for about 15-20 minutes.
Sitaphal Kesar Phirni
Ingredients
For the Phirni
- ½ cup basmati rice
- 4 cups full-fat milk
- 4 tbsp sugar
- 1/4 tsp cardamom powder
- 2 tbsp corn flour
- 1 tbsp ghee
- 5-6 saffron strands
- ½ tsp rose water
For the Sitaphal (Custard Apple) Puree
- 1 large ripe sitaphal (custard apple), peeled and seeds removed
- 2 tbsp sugar
For Garnishing
- Saffron strands
- Chopped pistachios or almonds
- Fresh rose petals (optional)
Prepare the Phirni Base
- Wash and soak the rice for at least 30 minutes, then grind it to a coarse paste (add a little water if needed).
- In a heavy-bottomed pan, heat ghee over medium heat. Add the ground rice paste and sauté for a minute.
- Add the milk gradually, stirring continuously to prevent lumps.
- Once the mixture thickens slightly, add sugar, cardamom powder, and saffron milk. Stir well and cook for about 10-12 minutes, until the mixture becomes creamy and thick.
- If you want a thicker consistency, mix corn flour with a little water and add it to the phirni, cooking for a few more minutes until it reaches the desired thickness.
- Remove the phirni from the heat and let it cool slightly.
Prepare the Sitaphal Puree
- In a blender, add the flesh of the custard apple (sitaphal) and sugar (if using). Blend until smooth and creamy.
- Once the phirni has cooled to room temperature, add the sitaphal puree and mix gently to incorporate it. Add rose water if desired for a floral aroma.
- Set the phirni.
- Pour the mixture into serving bowls or clay pots.
- Refrigerate for at least 2-3 hours to allow it to set and chill.
Garnishing & Presentation Tips
- Garnish with saffron strands, chopped pistachios or almonds, and fresh rose petals for a festive and elegant touch.
- Serve chilled for the best experience.
