PICHKARI THANDAI RECIPE:
SERVES - 4
CUISINE - INDIAN
TYPE - BEVERAGES
TIME - 10-15 Minutes PREPARATION+205-30 Minutes COOKING
1) 1 1/2 Ltr Full Cream Milk
2) 100 Gms of Sugar
3) A few strands of saffron/kesar
4) 8- 10 Green Cardamom
5) 1 Inch Stick Cinnamon
6) 20-25 Dried Rose Petals
7) 8-10 Pepper Corns
8) 15 Almonds blanched and peeled.
9) 40 pistachios blanched and peeled
10) 10 Cashewnuts
11) 3 Tbsp Melon Seeds/Magaz soaked
12) 3 Tbsp of Khas Khas/Poppy Seeds soaked
FOR THE PICHKARI EFFECT :
1) 2 Tbsp any red coloured jam
2) 2 Tbsp of Khus concentrate
LET'S MAKE PICHKARI THANDAI IN EASY STEPS:
In a thick bottomed pan boil the milk. Add Sugar, the strands of saffron and simmer for 5-10 minutes. Remove from the flame, cool to room temperature and refrigerate.
In a food processor wizz Green Cardamom, Cinnamom, Dried Rose Petals, Pepper Corns to a very fine powder. Keep aside. Next grind the blanched Almond, Pistachio, Chashewnuts, soaked Poppy Seeds and Melon Seeds to a really smooth paste by adding 250 ml/1 Cup of Chilled milk, which has been chilling in your refrigerator from step 1. Keep aside.
To the previously chilled remaing milk, add the dry fine powder of Green Cardamom, dried Rose Petals, Pepper Corns. Next add the smooth fine paste of Almond, Pistachio, Cashewnuts, Poppy Seeds and Melon Seeds in Milk to the chilled milk from the refrigerator. Mix well. My family eyes to drink Thandai just like this without straining the milk. If you however want a very smooth drink then now you may pass the the milk mixture through a fine muslin cloth using it as a strainer. Take care to squeeze out all the milk completely along with all the flavours added from the dry and wet mix.
To serve the PICHKARI THANDAI , make a design in the inside of the serving glass with the red coloured Jam and the Khus syrup. I normally refrigerate the glasses for 15 minutes after making my design in the freezer so that the design in the glass does not mix with the Thandai when poured and
remains distinctly standing out inside the glass.
1) Full Cream Milk, 2) Sugar, 3) Saffron, 4) Green Cardamom, 5) Cinnamon, 6) Dried Rose Petals, 7) Pepper Corns, 8) Almonds, 9) Pistachios, 10) Cashewnuts, 11) Poppy Seeds, 12) Melon Seeds
FOR THE PICHKARI EFFECT:
1) Red Jam, 2) Khas Syrup
Lip smacking delicious and very very easy to make, there is no better snack to add that extra zing to your Holi parties than these sensational Instant Cocktail sized pretty Dahi Vadas. Dahi Vadas are basically lentil fritters covered with flavoured yogurt. However I did not want to go through the process of soaking the lentils overnight, then grinding them etc. Instead I opted for this Instant Dahi Vada. You can make it in no time and add a delightful snack to your party table and get a lot of happy eaters asking for more.
BREAD DAHI VADAS RECIPE:
CUISINE : INDIAN
TIME: 15 MINUTES PREPARATION+15 MINUTES COOKING
FOR THE GARNISH:
1) 2 Tbsp Pomegranate Pearls
2) A few mint leaves
3) 1 Tsp Sweet Chilli Sauce
4) 1 Tsp chopped Fresh Coriander Leaves
To plate, lay the Vadas in a line or as you wish. And then pour some yogurt over them. Place the pomegranate pearls and mint leaves randomly. Sprinkle the chopped Coriander leaves and add a dash of sweet chilli sauce over them.
PAAN GULKAND GUJIYA RECIPE~Gujiya is the most popular sweet made during the Holi festivities. Gujiya is a sweet dumpling made with refined flour and stuffed with khoa traditionally.You can get very creative with the Gujiyas. These dumplings can also be made with whole wheat flour or semolina or a mix of these with each other or with refined wheat flour. Similarly there is no end to the kind of innovation you can do with its stuffing. I have stuffed these gujiyas with a mixture of Betel Leaves and Gulkand. Get as imaginative as you can and spray your Holi with a riot of Flavours.
PICTORIAL STEP BY STEP PROCEDURE OF PAAN GULKAND GUJIYA ~
At any and every street corner of Kolkata you will find these bright yellow peas curry in a huge deep plate, from which the Ghugni seller will scoop out a ladle full of Ghugni into a paper or leaf, shaped like a bowl and then garnish it with a whole lot of condiments and very skinny noodle shaped lentil fritters known as sev. Honestly what he serves is truly truly lip smacking delicious. But you can make Ghugni at home too for your parties. During Holi, just picking up a bowl of Gugni and digging into it gives a whole lot of satisfaction because Ghugni tastes just so delightful that you just cannot stop at one.
1) 250-300 Gms of dried yellow peas, soaked overnight and cooked till soft
2) 1 Large Red Onion finely chopped
3) 2 Bay leaves
4) 1 inch Cinnamon Stick
5) 4 Cloves
6) 4 Green Cardamoms
7) 1 Tbsp Ginger Garlic Paste
8) 1/2 Tsp turmeric powder
9) 1 Tsp Garam Masala Powder
10) 1 Large Potato, Boiled, Skinned and cubbed
11) 1 Tsp Tamarind paste/pulp
12) Salt to taste
13) 1-2 Tbsp Oil
FOR THE DRY ROASTED / BHAJA MASALA
1) 4-5 Dry Red Chillies
2) 4 Tbsp Cumin Seeds
3) 2 Tbsp Coriander Seeds
FOR THE GARNISH
1) 2 Tbsp of Dry Roasted Masala Mix
2) 1 Tbsp of Ginger julienne
3) 2 Tbsp of Chopped Coriander leaves
4) 1-2 Green chillies finely chopped
5) 1 Tsp of Chilli Flakes
6) 1 Medium sized tomato finely Chopped
GET COOKING WITH ME IN EASY STEPS :
Cook the soaked yellow peas either in a pressure cooker or pot till soft. Chop the Red Onion finely. Chop the fresh coriander. Chop the ginger juliennes,green chilli and the tomato. Boil the Potato, cool and cut into cubes. For the Bhuna/Bhaja/Roasted Spice Mix in a pan dry roast the red chillies, cumin and coriander seeds till fragrant. Cool and grind into powder. I add a small piece of Rocksalt before grinding. It enhances the flavour.
In a pan or wok add oil. When hot add in the bay leaves, Cinamon stick, green cardamom pods, cloves and let them all crackle and become aromatic. Next goes in the chopped onions along with the ginger garlic paste. Also add the turmeric powder now. Sauté till the onions become soft and changes colour. Next add in the boiled yellow peas, tamarind and garam masala. Mix everything well and let it simmer for a couple of minutes before adding in the boiled cubbed potatoes. Mix and add a little water about 1/2 Cup ( 125 ml ) into the contents of the pan. Simmer for 5-10 minutes.
Garnish with the special dry roasted spice mix, fresh chopped coriander leaves, ginger julienne, chopped green chillies, red chilli flakes and chopped tomato.
CHECK LIST :
1) Dried Yellow peas, 2) Red Onion, 3) Bay leaves, 4) Cinnamon, 5) Cardamom, 6) Ginger Garlic Paste, 7) Turmeric Powder, 8) Garam Masala Powder, 9) Boiled Potato, 10) Tamarind, 11) Salt, 12) Mustard Oil, 13) Cloves
FOR THE DRY ROASTED SPICE MIX:
1) Dry Red Chillies, 2) Cumin Seeds, 3) Coriander Seeds
1) Dry Roasted Spice Mix, 2) Ginger Julienne, 3) Fresh Coriander Leaves, 4) Green Chillies, 5) Red Chilli Flakes, 6) Tomato
Friends since my Holi party continued long into the day way past lunch time and the bunch came back looking for more even after finishing the beverages and the snacks, I had to add the Paneer Makhani Biryani to the Holi Buffet. Everyone who is familiar with Indian cuisine, must be familiar with Paneer Makhani, which is a dish made with cottage cheese submerged into a creamy gravy with oodles of butter. Since the Gang had been snacking since morning I decided to cook this dish with as little calorie as possible. I ditched the ghee, cream and butter and dished a very yummy Paneer Makhani. I then layered it with rice and garnished it just like a biryani and cooked it on Dum. So my Paneer Makhani Biryani was served as a one Pot dish with raita and my hungry troupers were more than happy to dig into this mouthwatering dish.
And as my Holi Celebrations reached a crescendo I quietly thanked Almighty for all the blessings and wished that the Colours of Holi splash the life of all my family,friends and you my dear readers with unending smiles.
This post was part of the Blog Hop I am in and the Girls have some very exciting Holi recipes to make not only your Holi celebrations more flavour loaded but also ensure your food at all your parties is rocking and most talked about. So keep looking at this space for their links which shall be up shortly.
Also friends we have a new member in our Blog Hop family. I am really happy to welcome Padma Veeranki who is a supremely talented Chef and author of the very popular Blog MASALA KORB You will love her Blog because not only does it have a wide range of delectable Indian dishes but a whole lot of information on how to make the various Spice Mixes so integral to Indian cooking right in your kitchen and so much more.