Holi Special Menu
जीरा आलू , चुकंदर पूरी और भाँग की चटनी
Jeera Aloo
Beetroot Poori
Bhaang Chutney
Cucumber Raita
May this festivity of Holi
Bring into your life
vibrant colors of happiness....
Happy Holi.
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Jeera Aloo (Stir fried potatoes) |
Ingredients: (serves 4)
8 baking potatoes, peeled and sliced
1 tsp cumin seeds
3 tbsp vegetable oil
1 tsp turmeric powder
2-3 tsp coriander powder
2 tsp red chili powder
salt and pepper to taste
- Heat oil in a pan and add cumin seeds.
- Let them splatter for 30 seconds, then add potatoes. Coat then evenly with oil and cumin.
- Add coriander, turmeric, salt, cracked black pepper and red chili powder to taste. Mix well.
- Cover the pan and simmer for 10-15 minutes, stirring 2-3 times to allow even cooking. Cook till tender crisp. Different types of potatoes might take different amount of time to cook. Garnish with fresh coriander.
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Beetroot Poori |
Beetroot Poori (चुकंदर पूरी)
Ingredients:
2 cups whole wheat flour
2 medium sized beetroots
1-2 tbs ghee(clarified butter) or oil
1 tsp salt (optional)
oil for deep frying
2 medium sized beetroots
1-2 tbs ghee(clarified butter) or oil
1 tsp salt (optional)
oil for deep frying
- Boil Beetroot in a little water. Cool and puree it fine using as little water as possible.
- In a deep mixing bowl or a food processor take the flour and add salt and ghee. Work the fat in well so that the flour resembles breadcrumbs. Too much fat here will give problem while frying.
- Add the beetroot puree and knead the flour into a hard dough. In most cases the liquid in the spinach puree will be enough. If not then add some water. Make sure the dough doesn't become too soft.
- Take oil in a deep pan and heat. To test for correct temperature put a tiny piece of dough in it. If the dough rises instantly then oil is ready for frying.
- Divide the dough into small lime sized balls. Roll the dough into a circle of aprox. 3 inch diameter. Gently immerse it into the hot oil. The poori will puff up, then turn it over to cook on the other side till done (40 seconds).
- Serve hot.
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Bhaang Chutney |
Bhaang Chutney ( भाँग की चटनी )
Ingredients:
1/2 cup bhaang seeds
1 tsp cumin seeds
4-5 green chilies
large handful fresh coriander
salt to taste
lemon juice to taste
- Dry roast bhaang seeds and cumin seeds in a hot skillet for 3-4 minutes till lightly brown and starts to impart a toasted aroma. Cool and dry grind to a fine powder.
- In a blender grind together everything including powdered bhaang and a little water to form a smooth chutney consistency. Enjoy.
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