With Holi just around the corner, we are sure you would have begun preparations for the same. These include buying ‘gulal’ (powder colours) and decorating the house to welcome friends and family. But as we all would agree, any celebration in India is incomplete without a sumptuous meal. More interestingly, every festival also has a food item that forms an intrinsic part of its celebration. So while ‘mithai’ and ‘karanji’ are enjoyed in Diwali, ’tilgul’ is enjoyed on Makar Sankranti, on Holi, people celebrate with the drink, ‘Thandai’, and food items like ‘chaat’. This year, Holi, the Hindu festival of colours, will be celebrated on Thursday, March 1, 2018. Ahead of Holi, acclaimed actress Sakshi Tanwar shares with us a few of her Holi special recipes. Read on to know how Tanwar prepares Aloo Tikki Chaat, Thandai and Mawa Gujiya on this festive occasion.

Aloo Tikki Chaat

Aloo Tikki Chaat

Ingredients

For alootikki:

4–5 Potatoes boiled, peeled and grated

2 Green Chilies, finely chopped

1 Teaspoon Amchur

2 Onions, chopped finely

1 Bunch Coriander, chopped

1 Teaspoon Cumin, roasted

1 Teaspoon Red Chili Powder

1 Teaspoon Garam Masala Powder

Black Salt, to taste

Normal salt to taste

Oil for frying tikkis

For chole aloo tikki chaat:

Green Coriander Chutney

Sweet Chutney

Plain Yogurt

Tomato, chopped finely

Onion, finely chopped

Coriander greens, finely chopped

Thin Nylon Sev

Method:

Boil the potatoes and grate them. Add finely chopped green chillies, amchur, coriander, cumin, red chilli powder, garam masala and salt in grated potato. Mix everything well. Divide the mixture into 6 equal portions and make patty out of it. Heat the skillet on medium heat for shallow frying. Add oil. Once the oil is medium hot, put the tikkis gently and carefully on the pan. Drizzle some oil on tikki as well. Cook till bottom side is brown and crispy. Once cooked, flip the tikkis using a spatula and let it brown on the other side as well. Remove it to a plate and keep it aside. Arrange 1 tikki on a small dish, add yogurt, mint and sweet chutney, tomato, onion, nylon sev and coriander. Serve immediately.

Thandai

Ingredients:

2 Cups Warm Water

½ Cup Almonds

½ Cup Heaped Pistachios

2 Tablespoons Heaped Poppy Seeds

1 Cup Melon Seeds

1 Tablespoon Fennel Seeds

2 Teaspoons Whole Black Pepper

1 Teaspoon Green Cardamom Powder

1 Pinch Saffron

½ Cup Sugar

1LitreChilled Milk

Chopped Almonds, for garnish

Pistachios, for garnish

Rose Petals, for garnish

Method:

In a bowl, pour warm water. Add almonds, pistachios, poppy seeds, melon seeds, fennel seeds and black pepper. After 1 to 2 hours, pour the whole mixture in a grinder or blender jar and add some water. Add sugar, green cardamom powder and saffron. Blend the mixture to a coarse paste. Remove in a bowl and keep aside. You can cover and refrigerate if not using immediately. To prepare thandai, take about 2 tablespoons of the thandai paste in a glass. Add chilled milk. Mix well and garnish with slivers of pista, almonds, and rose petals.

Mawa Gujiya

gujiya

Ingredients:

For outer cover:

2 Cups All-Purpose Flour

2 Tablespoon Clarified Butter

Salt to taste

Water to knead

For Stuffing:

200 gmsKhoya

¼ Cup Cashew Nuts chopped

¼ Cup Almonds chopped

¼ Cup Raisins

2-3 tbsp Semolina

1 Teaspoon Green Cardamom Seeds Powder

4-5 Tablespoons Sugar Powder

Oil or Ghee, for frying

Method:

Start adding little water at a time. Knead into a stiff and smooth dough. Cover it and let it rest for 15 minutes.Heat the mawa in a pan on medium heat. Keep stirring continuously, it will start to melt and turns light brown, turn off the stove. Turn off the gas add cashew, almonds and raisins. Mix well. Add sugar powder as per your sweetness.Roast semolina on another pan and once its light brown in colour add it to the mawa.After resting, knead the dough once again. Divide it into equal portions.Roll into a smooth ball and flatten it between your palms. Roll into a 4 inch diameter circle.Put about a tablespoon stuffing in the center. Apply little water around the edges. Fold it into half circle. Seal the edges by pressing it. Heat the oil or ghee in pan, fry the gujiya till crisp and golden brown.