Holi means fun, frolic, colours and also food. Yes, food plays a major role in any Indian festival, and Holi is no exception. But it is no fun to have the same old usual recipes being prepared every time. Why not have a mix of usual and different mixed together for a colourful fun? The Punekar gives you three recipes from three major city hotels for you to have a blast on the colourful occasion. The recipes are courtesy Chef Sanjay Mitra, Executive Chef, Four Points by Sheraton, Pune, Devendra Kushwaha, Food & Beverage, Le Meridien and Pradeep Persoya, Pastry Chef, The Westin Pune Koregaon Park. Have a great time!
Preparation time: 45 minutes
For the Dal
Chana dal: 250 gm
Cumin seeds: 1 tspn
Curry leaves: 5-6 nos
Onion: 1 nos
Tomato: 1 nos
Green chillies: 5 nos
Turmeric powder: ½ tspn
Salt to taste
Dry mango(Amchoor powder) a pinch
Pudina chutney/tamarind chutney 2 tbspn
Oil: 10 ml
For the Pakwan
Asafoetida(hing) a pinch
Maida 2 cups
Cumin seeds ½ spn
Oil/ghee 60 ml
Salt to taste
Red chilly powder ½ tspn
Oil for deep frying
To make dal
Add grated tomato and fry it till cooked. Add dal, turmeric powder and salt. Add a little water and close the lid of the cooker.
Wait for one whistle. Open the lid, check the dal. It should be tender but not mushy.
While serving, sprinkle mango powder (amchoor), chilli powder, coriander leaves chopped and tamarind chutney and/or pudina chutney and chopped onions (optional).
Serve with hot crisp pakwans.
To make Pakwan
Sieve the flour. Mix the flour with cumin seeds, oil/ghee, salt and sufficient water and make a dough. Dough should neither be too hard nor too soft.
Let the dough rest for 15 minutes. Later divide the dough into small portions, roll out a each portion like a chapatti. Prick the surface with fork so that it does not puff up
Heat the oil till smoking point, slide in the pakwan and carefully fry it on medium heat or low flame till it turns crisp and golden in colour
Serve with hot dal.
Recipe courtesy Chef Sanjay Mitra, Executive Chef, Four Points by Sheraton, Pune
Vodka 60 ml
Plain Curd 90 gm
Roasted Jeera Powder 01 tsp
Chilly (finely chopped) ½
Coriander (finely chopped) 02 sprig
Mint (finely chopped) 02 sprig
Salt to Taste
Add all the ingredients in blender with 6-7 ice cubes, blend well and pour it in a Collins glass.
Garnish with a mint sprig.
Recipe courtesy Devendra Kushwaha, Assistant Manager, Food & Beverage, Le Meridien
Puranpoli Roll stuffed with Semolina Passion Fruit Pudding
Split Bengal Gram (Chana Dal) 200 Gms
Jaggery (Gur), Grated 160 Gms
Green Cardamom Powder 5 Gms
Nutmeg Powder a pinch
Refined Flour (Maida) 150 Gms
Salt, a pinch
Pure Ghee 50 ml
For The Pudding,
Semolina 100 Gms
Passion Fruit Puree 60 Gms
Milk 30 Gms
Sugar 150 Gms
Water 30 Gms
Cardamom Powder a pinch
Clarified Butter 10 Gms
Wash and boil the chana dal. Drain and coarsely grind it. In a pan, add the dal, grated jaggery, saffron, cardamom powder and nutmeg powder and mix well. Cook, stirring all the time till dry. It should resemble a soft ball. Remove and cool.
Divide the stuffing into sixteen to twenty equal portions and roll into balls.
Mix maida and salt. Add three tablespoons of ghee and sufficient water to make a soft dough. Cover with a damp cloth and keep aside for one hour.
Divide dough into sixteen to twenty equal portions and roll into balls.
Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover and seal the edges. Dust it with flour and roll out into four to five inches diameter disk of medium thickness.
Heat a tawa and cook puran poli until done on both sides. Remove.
For Semolina Passion Fruit Pudding
Roast semolina till golden brown colour.
Boil the passion fruit puree and water together. Add semolina, salt, cardamom powder, mix well. Ensure there are no lumps.
Add milk and mix well again. Finish with clarified butter. Cool.
Assemble. Make la og of semolina pudding and spread on the puranpoli. Roll over like a crepe.
Recipe Courtesy Pradeep Persoya, Pastry Chef, The Westin Pune Koregaon Park
Photo Credit for lead photo: ribbonstopastas.blogspot.com