Slurrp Exclusive – Celebrate Holi With These Special Recipes By Chef Tarun Sibal
Image Credit: Thandai Paneer TIkka

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


    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


    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 


    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


    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



    Coconut Cream 250 ml

    Coconut Milk 250 ml

    Desiccated coconut 50 gm  

    Sugar – 100gm


    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.