Holi delicacies

By IANSlifeNew Delhi, March 7 (IANSlife) The kitchen is filled with the aroma of delicious food during this festival because Holi preparations start days in advance.

The sweets and snacks prepared for Holi with so much love are also an opportunity to display culinary prowess.

This custom of creating tasty meals with a contemporary touch.For you all to try this Holi, Executive Chef Swapnadeep Mukherjee of The Metropolitan Hotel & Spa has specifically selected a few recipes.

TUTTI FRUITY GUJIAIngredients Ghee/Oil For the coverMaida (All-purpose flour) Oil / Ghee (melted) For the fillingTutti FruityKhoyaGreen cardamom powder Almonds, chopped Cashewnuts, chopped Raisins Dried coconut, shredded Sugar MethodSieve the flour, add oil to it, and mix with your fingers.Add moisture and make a tight dough, cover with a damp cloth and keep asideIn a pan, put ghee and then add khoya in it and stir on low flame for 5 minutes.

Add green cardamom powder, raisins and dry nuts and cook on a slow flameCook till sticky consistency, add sugar if desired.Allow coolingDivide the dough into small balls and roll each ball into 4 inches diameter pancakesFill the pancakes with tutti fruity and with the above-prepared filling, a few chopped raisins, and coconut shreds and seal it in half moon shape, twisting the edges inwards.

Repeat the same to the rest of the dough and fry on medium heat.Fry till golden brown in color and garnish with nuts or silver leaf or gold leaf or as per your choice TANDOORI MURGH CHAATIngredients Boneless chicken breasts, skin removed Pomegranate, diced Papaya, diced Pineapple, diced Apple, diced Grapes, diced Kiwi, diced Banana, diced Butter SeasoningMint chutney Saunth chutney Chat masala Cumin powder, roastedChilli powder Lemon juice Black salt Coriander leaves Mustard oil Drained yogurt GarnishLemon wedge Mint leaves Potato lacchaMethodMake incisions with a sharp knife on the chicken breasts and set asideMix all seasoning and mustard oil in a bowl.

Spread this mixture over the chicken breasts and leave to marinate for at least 30 mins in the refrigerator.Preheat the oven to 200ºC/400ºC/ Gas Mark 6.Thread the chicken onto skewers and cook for ten to twelve minutes, or until almost tender.Baste chicken with butter and cook for another four minutes.

Remove from heat and shred the chicken when cool.In a large bowl, combine shredded chicken, all the seasonal available fruits and cut into dice, and toss gentlyGarnish with pomegranate seeds, mint leaves, and potato laccha.

MALAI GULAB KI KHEERIngredients Condensed milk Coconut milk Chopped tender coconut Sugar to tasteRose petals Cocoa powder or chocolate (shredded) MethodCombine the condensed milk and coconut milk in a deep pan, add sugar, and mix well.Cook for 5 minutes.

Add the coconut and rose petals into blender till smooth mixture.Cool and garnish with rose petals, cocoa powder, or shredded chocolate.Serve chilled GULAL PANEER BHUJIA KATHI ROLLIngredients FillingPaneer cubes Tomato deseeded Capsicum Olive oil Beaten curd Chilli powder Turmeric powder Ginger Garlic Chat Masala Kasuri methi Garam Masala Salt Coriander fresh Already prepared Chapati MethodHeat oil in a non-stick pan, add cumin seeds and sauteAdd ginger and garlic and saute over medium flameAdd diced capsicum and tomato and toss lightly, adding other spices and beaten curdCombine paneer cubes with the above mixture and simmer with some moistureAdjust the seasoning and leave asideSpread the filling on the chapati and roll it up tightly, cut into twoServe hot with mint chutney and pickled onions(IANSlife can be contacted at ianslife@ians.in)IANSlife/tb #Holi #Delhi #Roma #Lal # Lal #Delhi #New Delhi #Apple #Sharp.