Recipes by Maharaj Jodharam Choudhary, corporate chef – Khandani Rajdhani
Holi is, arguably, India’s favourite festival. For centuries, young and old have come together to soak in colours and a spirit of merriment during Holi.
Carrying forward the legacy of love, and back on heavy public demand – Khandani Rajdhani’s Rangeelo Rajasthan festival, is bringing together the country’s favourite Holi delicacies! Below are a few recipes for Holi that will delight you.
- Green Peas Kachori
- Dough Recipe
- Ingredients:
- Maida – 02 Cups
- Salt – ½ Tsp
- Ghee – 1/4th Cup
- Water – ½ Cup
- Method.
- Take the flour in a mixing bowl; sprinkle salt evenly and mix well.
- Add the ghee in the flour and salt mix and rub it into the mix gently to make it into a crumbly mix.
- Add hot water to make semi soft dough.
- Cover and Rest the dough for 30 mins.
- Stuffing:
- Ingredients:
- Green Peas – ½ Cup
- Ghee – ½ Tsp
- Turmeric Powder – ¼ Tsp
- Red Chilli Powder – ½ tsp
- Cumin Powder – ½ Tsp
- Dry Ginger Powder – ½ Tsp
- Corriander Powder – 1 Tsp
- Fennel Crushed /9 Saunf) – 1 Tsp
- Dry Mango Powder – 1 Tsp
- Salt – As Required
- Chopped Spring Onion – 1 Cup
- Method:
- Roughly chop the green peas.
- Heat a pan, Add ½ Tbsp of Ghee. Heat the ghee on slow flame and add all the spice powders.
- Add the coarsely chopped green peas with a pinch of salt and Asafoetida
- Mix well and keep stirring constantly for 3 to 4 Minutes.
- Let the mixture cook till the mixture smells cooked.
- Rub some oil on your palms and make small balls of this mixture.
- Stuffing and Making the Kachoris:
- After 30 Minutes, Lightly knead the dough.
- Roll the dough into a log, now cut the log into equal portions.
- Take a cut out dough portion and flatten it on your palms, now place one ball of Green peas filling in the centre of the dough and flatten it.
- Bring the edges of the dough towards the centre to seal the filling and pinch off the excess dough if any.
- Flatten the top and roll the Kachori with the rolling pin to get a medium thickness Kachori.
- Stuff and prepare all the kachoris in this way and arrange on a greased plate.
- Add the kachoris for deep frying in oil when the oil is just hot enough.
- Keep flipping them over to get an even colour.
- These take about 8 to 9 mins to cook to a crisp golden brown.
- Adjust the heat between low and medium depending on the number of kachoris in the Kadhai.
- Deep fry in small batches to get even colour.
- Served hot with Tamarind Chutney, Green Chutney, and Deep Fried Chillies.
- Gulab Kesari Thandai.
- 01 Portion Recipes.
- Ingredients:
- Thandai Masala Paste – 1 Tbsp
- Boiled Chilled Full Fat Milk – 200 Ml
- Sugar Powder – 2 Tbsp
- Gulkand – 1 Tbsp
- Mixed Chopped Nuts – 01 Tbsp
- Rose Syrup – 4 Tbsp
- Dry Rose Petals – 1 Tsp
- Saffron – as required
- Method.
- Take Chilled Milk and add the Thandai Masala Paste, Sugar, Rose Syrup, and Gulkand and stir well to mix all the ingredients evenly.
- Garnish with the chopped nuts and the dry rose petals.
- Served Chilled
- Thandai Masala Paste.
- Recipe for 10 Portions of 250 Ml Each.
- Ingredients:
- Peeled Almonds – ½ Cup
- Cashew nut – ½ Cup
- Black Pepper Corn – 25 to 30 Corns
- Elaichi – 25 to 30 Pcs
- Poppy Seeds ( Khus Khus) – 02 Tbsp
- Fennel Seeds – 2 Tbsp
- Melon Seeds ( Charmagaj) – 2 Tbsp
- Saffron – 25 to 30 Strands
- Dry Rose Petals – 2 Tbsp
- Method.
- Soak all the ingredients in water for a minimum of 4 hours.
- Strain all the ingredients out from the water.
- Grind the ingredients in a wet grinder to smooth paste.
- Store in an air tight container.
- Can be stored for 3 days in the refrigerator.
