Best Holi Recipes by Sanjeev Kapoor: Step into the vibrant world of culinary creativity with Celebrity Chef Sanjeev Kapoor’s Holi Five-Course Meal Guide. Renowned for his expertise in blending traditional Indian flavours with contemporary techniques, Chef Kapoor invites you on a gastronomic journey to celebrate the festival of colours in exquisite style. With his meticulous guidance and innovative recipes, this culinary masterpiece promises to elevate your Holi festivities to new heights of indulgence and delight.
From delectable appetizers to sumptuous mains and irresistible desserts, each dish is crafted with precision to tantalize your taste buds and evoke the spirit of joy and celebration.
Embrace the essence of Holi with Chef Sanjeev Kapoor’s culinary prowess and immerse yourself in a symphony of flavours that promises to make this festive occasion truly unforgettable.
DRINK- PAAN THANDAI
Ingredients
- 4-6 betel leaves (paan)
- 4 cups milk
- 4 green cardamoms
- 12-16 black peppercorns
- 4 tsps fennel seeds (saunf)
- 6-8 cloves
- 16-20 soaked cashew nuts
- 24-30 almonds, soaked peeled
- 30-35 pistachios, soaked and peeled
- 2 tbsps soaked melon seeds (magaj)
- 3 tbsps soaked poppy seeds (khas khas)
- 20-24 dried rose petals + for garnish
- 6 tbsps sugar
- 2 tbsps dried tamarind leaves
- Ice cubes as required
- Candied colourful grated coconut for garnish
- Tata Sampann Saffron strands for garnishing
Method
1. Put green cardamoms in a blender jar. Add black peppercorns, fennel seeds, cloves, cashew nuts, almonds, pistachios, melon seeds, poppy seeds, dried rose petals, break the stem of the betel leaves and tear it into small pieces and add into the blender jar. Add sugar and dried tamarind leaves and blend to a coarse paste. Add ¾ cup milk and blend to a fine paste. Add remaining milk and blend till well combined.
2. Add some ice cubes into serving glasses and pour the prepared drink into it. Garnish with candied colourful grated coconut, Tata Sampann saffron strands, and crushed dried rose petals. Serve immediately.
APPETIZERS – SAMOSA ROLL
Ingredients
- Oil for deep-frying Covering
- 1 cup refined flour (maida)
- ½ teaspoon carom seeds
- Salt to taste
- 3 tablespoons oil
- Stuffing 4 medium potatoes, boiled, peeled and mashed
- ½ cup shelled green peas, boiled and crushed
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 inch ginger, chopped
- 3-4 green chillies, chopped
- 1 teaspoon red chilli powder
- 1 teaspoon dried mango powder (amchur)
- 1 teaspoon Tata Sampann garam masala powder
- 2 tablespoons chopped fresh coriander leaves
Method
1. Mix flour, carom seeds, salt, and 3 tablespoons of oil in a bowl. Add water, little by little, and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. To make the stuffing, heat oil in a non-stick pan. Add cumin seeds and sauté for 10 seconds. Add ginger and green chillies and sauté for a minute.
3. Add chilli powder and mix well. Add potatoes and mix well. Add green peas, dried mango powder, Tata Sampann garam masala powder, salt, and coriander leaves, mix well, and cook for 2-3 minutes. Remove from heat and cool.
4. Divide the dough into equal portions and roll it out into thin large discs. Spread some stuffing on it, roll it tightly and seal it with some water. Cut into 1-inch slices.
5. Heat sufficient oil in a kadai and deep-fry the samosa pinwheels till crisp and golden brown. Drain on absorbent paper.
6. Serve hot.
GREEK SALAD
Ingredients
- A few romaine lettuce leaves
- A few lollo rosso lettuce leaves
- A few iceberg lettuce leaves
- A few rocket lettuce leaves
- 1 large cucumber
- 1 large tomato
- 3 spring onions
- Salt to taste
- Freshly crushed black peppercorns to taste
- 2-3 tbsps extra virgin olive oil
- 2 tsps white vinegar
- 12-16 pickled black olives
- 100 gms feta cheese
Method
1. Break the cucumber into two pieces, halve them vertically, remove the seeds, cut into thick strips, and roughly cut them into small cubes.
2. Roughly cut the tomatoes into small cubes. Diagonally slice spring onions.
3. Roughly tear the lettuce leaves and put them into a large mixing bowl. Add tomato, cucumber, and spring onions. Add salt and crushed black peppercorns.
4. Add extra virgin olive oil and vinegar and mix lightly.
5. Put the salad in a serving bowl and place black olives on top. Break feta cheese, put it on top, and serve immediately.
MAIN COURSE – MIX VEG PULAO, RESHMI PANEER, GARLIC NAAN
MIX VEG PULAO
Ingredients
- 1 medium carrot,
- cut into 1-inch diamonds
- 10-12 medium cauliflower florets
- 5-6 French beans, diagonally cut into 1-inch pieces
- ¼ cup shelled green peas
- 1½ cups Daawat Pulav Basmati Rice
- 2 tbsps ghee
- 1 tsp cumin seeds
- 4-5 Tata Sampann cloves
- 5-6 black peppercorns
- 2-3 green cardamoms
- 1 bay leaf
- 1-inch cinnamon stick
- 2-3 green chillies, slit
- Salt to taste
Method
1. Take Daawat Pulav Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
2. Add sufficient water and soak for 20-25 minutes. Drain the water.
3. Heat ghee in a non-stick deep pan. Add cumin seeds, Tata Sampann cloves, black peppercorns, green cardamoms, bay leaf, and cinnamon stick and sauté till fragrant.
4. Add the green chillies, carrot, cauliflower florets, French beans, and green peas and sauté for 1-2 minutes.
5. Stir in the soaked rice and salt and gently mix till well combined. Pour in 2½ cups hot water and mix. Cover and cook on high heat for about 8-10 minutes or till the moisture is absorbed. Reduce the heat to low and continue to cook for 5-6 minutes.
6. Switch the heat off and allow the pulao to rest for 15 minutes.
7. Transfer the pulao to a serving plate and serve it hot.
RESHMI PANEER
Ingredients
- 500 gms cottage cheese (paneer)
- 1 tbsp oil
- 1 medium onion
- 1 tsp cumin seeds
- 1 medium green capsicum
- 1 medium tomato, seeded and cut into thin strips
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tsps coriander powder
- ½ tsp Tata Sampann turmeric powder
- 1 cup tomato puree
- Salt to taste
- 2 tsps red chilli powder
- 8-10 fresh coriander sprigs
- ½ cup fresh cream
- 1 tbsp garam masala powder
- Ginger juliennes for garnishing
Method
- Heat oil in a non-stick pan.
- Cut onion into half and slice.
- Add cumin seeds and onion to the pan and saute well.
- Cut capsicum into thin strips and add along with tomato. Toss.
- Add garlic paste, ginger paste, coriander powder and Tata Sampann turmeric powder and mix well. Saute well.
- Add tomato puree, toss to mix and cook further.
- Cut cottage cheese into thick fingers.
- Add salt and red chilli powder to the pan and mix well. Add a little water, mix well and cook. Add cottage cheese.
- Finely chop coriander sprigs.
- Add cream to the pan and mix well. Add garam masala powder and mix well.
- Add chopped coriander and mix well. Let it get heated through.
- Serve hot garnished with ginger juliennes.
GARLIC NAAN
Ingredients
- 1½ tbsps garlic paste
- 1 tbsp chopped garlic + to sprinkle
- 2 cups refined flour + for dusting
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp powdered sugar
- 1 tbsp yogurt
- 1 tbsp finely chopped coriander leaves + to sprinkle
- ¾ cup milk
- 1 tbsp oil Melted butter as required
Method:
1. Sift refined flour, baking powder, baking soda and salt into a deep bowl.
2. Add sugar, garlic paste, yogurt, chopped garlic, and coriander leaves to the flour mixture. Add milk and knead into a medium-soft dough. Apply oil over the surface, cover with a damp muslin cloth, and set aside for at least 1 hour.
3. Punch the dough with your hands to make it soft and pliable and divide it into 8 equal portions. Shape into balls, cover with a damp muslin cloth, and let it rest for 1 hour more.
4. Flatten each dough ball between your palms, apply a little melted butter, and dust with the reserved flour. Roll into a ball again and keep it covered for 15 minutes.
5. Preheat oven to 250° C.
6. Roll each dough ball on a floured surface into a 5-6 inch diameter disc. Pull it from one end to get the elongated shape of a naan. Apply some water on the surface, and sprinkle chopped garlic on the naans before cooking.
7. Cook in the preheated oven for 8-10 minutes.
8. Remove from the oven, apply melted butter, sprinkle coriander leaves, and serve hot.
Mava Gujiya
Ingredients
- 2 cups khoya/mawa, grated
- 2 tablespoons castor sugar
- 1 tablespoon chopped walnuts
- 1 tablespoon chopped Tata Sampann cashew nuts
- 1 tablespoon chopped dried figs
- 1 tablespoon chopped almonds
- 1 tablespoon chopped dates
- 2 cups refined flour (maida)
- 3 tablespoons ghee Oil for greasing and deep-frying
Method
1. Heat a non-stick pan. Add khoya and castor sugar, mix, and cook till khoya melts.
2. Add walnuts, Tata Sampann, cashew nuts, figs, almonds, and dates, mix well, and cook for a minute. Remove from heat and set aside to cool.
3. Knead together flour and 3 tablespoons of ghee with sufficient cold water to a stiff dough.
4. Divide the dough into equal portions, grease it with some ghee, and roll it out into small discs. Stuff each disc with a portion of the khoya mixture and shape it into gujiyas.
5. Heat sufficient ghee in a kadai. Deep-fry gujiyas on medium heat till golden brown. Drain on absorbent paper. 6. Serve hot.
