Colourful Bites: 6 Special Holi Recipes to enlighten the festivities

Holi, a festival that marks the triumph of good over evil and the arrival of spring, Holi recipes are incomplete without traditional savouries and sweets that bring families and friends together.

We take you on a culinary journey this Holi that marries tradition and innovation. These unique Holi recipes exemplify the festive spirit of Holi through its inventive use of flavours and textures.

Let’s explore both the Special Holi recipes by Chef Garurav Ramakrishnan at Hyatt Centric MG Road Bangalore.

Drawing inspiration from the beloved Indian snack, Mathri, known for its crispy and flaky texture, the Beetroot Mathri Mille-feuille Chaat recipe infuses the natural sweetness of beetroot to create an eye-catching mille-feuille structure, complemented by a harmonious blend of chaat spices.

Beetrooth Mathri

Ingredients	Quantity
BEETROOT MATHRI
All-purpose flour/ Maida	1 Cup
Beetroot Juice instead of Water
Carom Seeds / Ajwain	½ tsp
Fennel Seeds	½ tsp crushed coarsely
Ghee	3 tbsp
Salt to taste
CHAAT
Boiled Potato	2 nos
Chopped Onion 1 no	1 no
Chopped Capsicum	1 no
Chopped Seedless Cucumber	1 no
Seedless Chopped Tomato	1 no
Chopped Green Chili	1 no
Chopped Coriander	50 grams
Coriander Sprigs	2-3 nos
Imli Chutney	2 tbsp
Sweet Beaten Curd	3 tbsp
Chaat Masala	1 tsp
Jeera Powder	½ tsp

Method

• Take all the ingredients except beetroot juice in a bowl and rub with your fingers to incorporate ghee into the flour.
• Add the beetroot juice slowly and knead it to a smooth dough. Cover and let it rest for 15 mins.
• Now divide the dough into small balls and sheet it out. Now use a fork to prick holes in the sheet. Can be cut into same-sized rectangles, using a scale for help.
• Heat oil for deep frying, drop mathri in hot oil and fry it in a medium heat oil till cooked well. Also, can be put in a tray/plate and baked in an oven/air fryer, whatever suits best
• Remove it and drain with a paper towel. Cool it down.

For the Chaat:

• Slice the potato to the same size as the mathri sheet. Mix all the chopped ingredients in a bowl with a little of the Imli chutney, salt and chaat masala.

For the Plating:

• Place a mathri on a plate, layer with the potato first, then the chopped masala. Little curd can be added on top. Place another mathri and repeat the process 3-4 times.
• It is ready to eat. Can be garnished with a drizzle of sweet curd and coriander sprigs.

Servings: 4 portions

Gulabi Thandai

Alongside, the inclusion of Gulabi Thandai introduces a refreshing, aromatic beverage that perfectly captures the essence of the festival. Together, these dishes represent a feast of contrasts, from the earthy to the sweet, celebrating the vibrancy and joy of Holi through every bite and sip.

Ingredients	Quantity
Rose Syrup	15ml
Milk	60ml
Rum/tequila	45ml

Method
For the Syrup:

• Infuse Rose petals in Sugar Syrup
• Or make a rose syrup with sugar and water with a dash of rose water
  For the Thandai:
• To make the thandai, pour all the ingredients in the serving glass
• Mix it well and serve it

Special Holi recipe from Bengaluru Marriott Hotel Whitefield

Drawing inspiration from traditional flavours and modern gastronomy, these exclusive dishes blend the essence of the festival with the sophistication of Marriott’s culinary expertise. Experience an unforgettable Holi with these exquisite creations, designed to bring joy and festivity to your table.

Churma Pockets by Chef De Cuisine Vinay Pandey

Ingredients	Unit
Coarse whole wheat flour	250 gm
Semolina	75 gm
Melted Ghee	60 ml
Almond	30 gm
Cardamom Powder	3 gm
Sugar	75 gm
Ghee	50 gm

Method

To make the Dough

• In a large mixing bowl combine 2 cups of all-purpose flour, 1 teaspoon of carom seeds, 1 teaspoon salt and 6 tablespoons ghee (50 grams).
• Press a part of the mixture to ensure it retains its shape. Use your fingers to combine the ingredients until they resemble breadcrumbs.
• Next, add 7 to 8 teaspoons of water in parts and knead, adding only a little at a time.
• If you think the dough is too dry or floury, add an additional 1 to 2 tablespoons of water.
• To create a tight, solid dough, keep kneading. It should not be soft or sticky. For 30 minutes, cover the dough with a damp kitchen towel and allow it to rest.
• Add a few teaspoons of flour if your dough starts to get too sticky or wet. Mix and knead once more to get a solid dough.
• Once the dough has rested, separate it into 6-7 uniform portions. To smooth and soften each piece, first softly roll it in your palms. You can either set it on the rolling board or your work surface.

To make the Churma Mixture

• To make the churma, combine whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup water and kneed well to make a stiff dough.
• Divide the dough into 8 portions.
• Flatten each dough and deep fry in ghee until golden brown.
• Allow them to cool down and then blend it into powder.
• Add crushed almond, Cardamom powder and powdered sugar.
• Then stuff this churma mixture in each dough and shape it like a pocket.
• Then deep fry it until golden brown and serve it.

Wash Up by Nikhil Jacob, Bengaluru Marriott Hotel Whitefield

Nikhil Jacob at Bengaluru Marriott Hotel Whitefield introduces ‘Washup’ a unique twist to the cocktail scene. Crafted with a unique blend of flavours, this alcoholic beverage promises to invigorate and delight this holi.

Ingredients	Unit
Vodka	30
Tequila	30
Triple Sec	30
Fresh Orange Juice	15
Fresh Grape Juice	15
Fresh Cranberry Juice	15
Blue Curacao	30

Prepration time: 5 minutes

Method

• Use the alcohol and Liquid Density
• Build the beverage based on that density

Special Holi Recipes by Binod Kumar Ram, Executive Chef, Hotel Royal Orchid Bangalore

This Holi, delve into an exquisite culinary journey with Special Holi Recipes by Binod Kumar Ram, the Executive Chef at Hotel Royal Orchid Bangalore. Chef Ram has curated a festive menu that marries traditional tastes with contemporary flair, offering guests a chance to experience the vibrant hues of Holi through his innovative dishes. These exclusive creations promise a tantalizing feast that captures the spirit of the festival.

Madatha Khaja

Made from refined flour, this traditional Andhra sweet holds a special place in festive celebrations. Resembling Basbousa in texture, each piece is delicately soaked in sugar syrup, offering a sweet and indulgent treat to share with loved ones during joyous gatherings.

Ingredients	Unit	Quantity
Refined Flour	Tbsp	7
Ghee	Tbsp	10
Sugar	Tbsp	4
Cardamom Powder	Tbsp	1
Lemon Juice	Tbsp	2
Refined oil	Cup	1 & 1/4

Preparation Time: – 40 Mins

Servings: – 2

Method

• In a large bowl, combine refined flour (maida) and ghee, and mix well until the flour is moistened.
• Add 1/4 cup of water gradually to the mixture and knead it into a smooth and soft dough.
• Grease the dough with oil, cover it, and let it rest for 15 minutes.
• Dust the dough with refined flour and roll it out thinly using a rolling pin. Ensure to dust additional flour as needed to prevent sticking.
• Cut the rolled dough into a large square or rectangular shape.
• Starting from one side, tightly roll the dough into a cylinder shape.
• Dust each roll with refined flour to prevent the layers from sticking together.
• Roll the cylinder tightly to remove any air gaps if present.
• Cut the rolled dough cylinder into 1-inch pieces and slightly flatten them.
• Fry the pieces in oil over low to medium flame until they turn crispy and golden brown in color.
• Immediately transfer the fried kajas into warm sugar syrup and soak them for 5 minutes.
• Finally, serve the Madatha Kaja or store them in an airtight container for 10-15 days.

Apple Jalebi

Apple jalebi presents a simple and delightful twist on traditional fritters, crafted from all-purpose flour and immersed in sweet sugar syrup. Discover the effortless method to prepare this Indian treat in the comfort of your own kitchen with these straightforward instructions.

Ingredients	Unit	Quantity
Apples, peeled and sliced them into thin rings	No.	2
Refined Flour	Tbsp	7
Dry Yeast	Tsp	15
Sugar	Tbsp	6
Refined Oil	Tbsp	3
Refined oil for frying	Cup
Rose Water	–	A few drops
Cardamom Powder	tsp	1/4
Pistachios for garnish – blenched and sliced	Tbsp	1

Preparation Time: – 20 Mins

Servings: – 2

Method

• First, make the batter for the jalebi. Dissolve the yeast and sugar in ¼ cup of warm water, and let it sit for about 5 minutes.
• Mix the flour and oil together.
• Add the yeast solution to the flour and mix well to make a smooth batter. Add water as needed until the consistency is like pancake mix.
• Set the batter aside and let it sit in a warm place for 30 minutes. (You can keep it in the oven)
• After fermenting, the batter will be slightly lacy. Meanwhile, peel the apples and cut them into thin slices. Dip them into water to prevent discolouration.
• Boil the sugar and water together. Add cardamom powder and boil for about 8 minutes until the syrup reaches a sticky consistency (less than 1 thread consistency). Flavour the syrup with a few drops of rose water. Set aside.
• Heat the oil in a frying pan about 1 inch deep. To check if the oil is ready, put one drop of batter in the oil. The batter should sizzle and come up without changing colour right away.
• Dip the apple slices into the batter one at a time, ensuring they are covered with batter. Then, slowly drop the slices into the frying pan.
• Fry the jalebi in small batches for about 4 to 5 minutes, turning them occasionally, until both sides are golden brown.
• Transfer the fried jalebi to the warm syrup. Let them soak in the hot syrup for a minute, then take them out and place them over a wire rack so excess syrup can drip off. Garnish with sliced pistachios.
• Serve the apple jalebi hot. They can also be served with chilled rabri.

Rang Barse Martini Recipe by Arif Karikar, Bartender, Hilton Bangalore Embassy Golflinks

The Rang Barse Martini, a vibrant and refreshing alcoholic concoction by Arif Karikar, Bartender, and Hilton Bangalore Embassy Golflinks, encapsulates the festive spirit of Holi. This unique martini variation is a testament to Karikar’s innovative mixology skills, blending traditional flavours with a modern twist, and promising an unforgettable sipping experience.

Ingredients

• Absolute vodka: 2 ounces
• Fresh pomegranate juice: 2 ounces
• Lime juice: 1/2 ounce
• Simple syrup: 1/2 ounce

Method

• Fill a cocktail shaker with ice.
• Pour in 2 ounces of Absolute vodka.
• Add 2 ounces of fresh pomegranate juice to the shaker.
• Squeeze in 1/2 ounce of lime juice.
• Pour in 1/2 ounce of simple syrup.
• Close the shaker tightly.
• Shake vigorously until the mixture is well chilled, about 15-20 seconds.
• Strain the mixture into a chilled martini glass.
• Optionally, garnish with a twist of lime or a few pomegranate seeds.
• Serve immediately and enjoy responsibly!

Read more: Food Voyager