CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Holi, the Festival of Colors, is also called Phaguwa in Bihar and Dol Purnima in West Bengal, an occasion where we come together an evening prior with Holika Dahan- burning of the evil over the goodness and taking blessings of the almighty friends and families play with colour and water the following morning dressed usually in white outfits. Holi also resembles love, unity, integrity and compassion for each other, it is one of the most colourful festival of India.
Food and flavors are indeed a part of any such celebration and with Holi we also enter into the spring or summer season in India and harvest of the winter crop as well. Some of the most popular foods prepared on Holi include Chawal ki Kheer, Ghevar, Batashe ka Meetha, Sindhi Tosha & Gheeyar, Gujiyas, Burfis, Chaats, Namakpara, Mathhri, Lavang Latika & not to forget Thandai the refreshing drink besides many other temptations!
Wishing all our readers a very Happy Holi!
RANG BIRANGI DAL KACHORI CHAAT
Ingredients
For the Dal Kachories
Yellow moong dal- 1 cup
Green chilies- 2-3 chop
Ginger-1 tbsp. chop
Curry leaves- 10-12 no
Hing- 1 pinch
Coriander leaves- 2 tbsp. chop
Salt to taste
Jeera- 1 tsp
Pinch of cooking soda
Oil- to fry the Kachories
For assembling the chaat
Sweet ginger jaggery chutney- ¼ cup
Imli chutney-1/4 cup
Beaten sweet curds- 2 cups
Roasted cumin powder-1/2 tsp
Mint and coriander leaves- 2 tbsp.
Red chili powder- ½ tsp
Green mint coriander chutney- a2-3 tbsp.
Fresh anardana- ¼ cup
Method
- Wash and soak the yellow moong dal for 2 hours in water.
- Drain and add it to a mixer jar and add ginger, chili, jeera and grind it well without using too much water.
- Remove into a bowl, beat well with hand, add soda bi carb and other ingredients mix well, heat oil in a kadai and drop small 1 tsp full mixture of the dal into the oil and fry the Dal Kachories on a medium flame until done, light golden color, remove on a kitchen paper drain excess oil. Keep aside.
- Beat the curd well using sugar, in a setting dish place little curd at the base, place the fried Kachories, some people soak it in hot water, squeeze and then add it to the curd, I prefer it a little crunchy with the curd, also add the other toppings one by one and make it a nice colorful chaat recipe. Chill and serve for Holi lunch or dinner.
NARIYAL AUR KAJU KI BURFI
Ingredients
Ghee- ¼ cup
Milk- ¾ cup
Milk powder-1 cup
Desiccated coconut- 1 cup
Sugar- ¼ cup
Green elaichi powder- ½ tsp
Cashews chop- 2-3 tbsp.
Method
- Using a thick bottomed pan, add ghee to it and allow to melt add in the milk and warm, add sugar to taste mix well.
- Add milk powder to the pan and keep stirring on a low flame until it is thickened and starts to leave the sides of the pan.
- Add in the coconut and fold it in well continue cooking it together for another 1 minute.
- Remove from the flame, and pour this mixture onto a greased thali and evenly spread the burfi mixture using a flat spoon, add chopped cashews on top or any nuts of your choice.
- Allow to set in the fridge for around 45 mins. Cut out into fancy shapes and serve.
Kesari Pedha Mastkalandar
Ingredients
Mava- 300gms
Sugar- ½ cup
Milk- 2 -3 tbsp.
Elaichi powder- ¼ tsp
Saffron- ¼ tsp kesar
Assorted chop nuts of your choice- pista, cashews, badam- 2 tbsp.
Method
- Mix together the kesar into the warm milk mix it well and keep aside for 20 mins.
- Heat mava in a non-stick pan for 6-8 mins on a low flame stir well.
- Add in the sugar to the mava and blend it well cook it for 2 mins, once the mava starts binding up well leaving the sides turn off the flame, add in the saffron milk and elaichi powder.
- Allow the pedha mixture to cool down for 10-12 mins, knead it well to remove any lumps, smoothness is required add a little ghee 1 tsp or so to add a nice shine to it.
- Turn the mixture into a log or cylindrical shape and cut into even size pieces, roll out into small balls and making a small dent in the center add some nuts of your choice, set them in a tray, chill for 1 hour and serve.
Chawal aur Khajoor ki Kheer
Ingredients
Cooked boiled white rice- 1 cup
Milk- 750ml
Sugar to taste, if using dates reduce or avoid sugar.
Dates- 6-8 seedless and chopped.
Green elaichi powder-1/4 tsp
Chopped nuts of your choice- 2 tbsp.
Ghee-1 tsp.
Method
- Warm the milk in a thick bottomed pan, add sugar/puree of dates or chopped dates mix well cook for 10-12 mins.
- Keep stirring constantly, add in the rice and cook for 15-20 mins on a low flame, add in the elaichi powder and ghee.
- Some people also use condensed milk to make it more rich and sweet, while some also add mava into it for texture and richness.
- Once the kheer gets sweet and a proper texture is achieved, turn off the flame, pour into a serving dish, garnish with chopped assorted nuts and allow to cool or serve warm.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant.He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field.Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements.Besides having been featured on several food shows on Colors television and Star Plus he is a mentor,coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
