Happy

Holi

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 Index
Samosa ------------------------------------------- 01
Banana Chips ------------------------------------ 03

Methi Mathri ----------------------------------- 05

Cutlets --------------------------------------------- 06
Soya Bean Fruit Cup Indian ------------------- 08

Poori -bhaji ---------------------------------------- 09

Pav Bhaji ----------------------------------------- 11

Peanut Laddu ------------------------------------ 13

Raskadam ----------------------------------- 15
Badam Halwa ----------------------------------- 16

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 Holi
Talk of India and there is no way you miss out to mention the vibrancy of Holi.
Vrindavan being the epicentre of this jollification is a huge attraction for various
foreign tourists. However, the rest of the country isn't far behind. Holi in India
stands as a means of uniting all of us across all religious barriers. The delicacies
are just another facet of this colourful day. What occasion is complete without a
set of mouth-watering Pakwans and desserts giving their finishing touch? Cook
up these amazing dishes like Tamatar ka Dolma, Kukuri Bhindi, Tirangi Shimla
Mirch, Vegetable Bread Roll on this heartwarming occasion to spread the smiles.

Recipe Contributors

Deepu Vivek Saggar Asmita Kakodker Bharti Patni

prestige divyesh sbhatter

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 Samosa
India’s popular snack that finds a
place in almost every bakery or chat
shop – our very own Samosa.

Chef Cuisine Cook Time Servings

Chef Deepu North Indian 25 Minutes 3

Ingredients
5 tablespoons of oil 4-5 boiled potatoes Coriander powder Onions
500 grams of flour Turmeric powder Chaat Masala Green Peas
Salt Chilli powder Baking Soda Water
Cumin seeds Jeera powder Chopped Coriander Ginger-Garlic Paste
Oil

Cookware

Step By Step Method

To make the dough:- To the flour, add baking soda, salt and mix thoroughly
1 while dry. Add 4-5 Tablespoons of oil to the flour and make a dough. Allow
to rest.

For the filling:- In a pan, add onions, boiled peas, and cook for 3-4 mins.
2 Add In the ginger garlic paste and all the dry masalas. Grate the potatoes
into the mixture. Allow to cook for 3-5 minutes.

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 To assemble:- Cut each chapatti into two halves. Use a knife to slice each
3 one in half. Fold the samosas. Bring the edges together to form a cone
shape. Fill 2 teaspoons of the filling into the cone and seal it by bringing the
edges together . Brush with oil and fry in the air fryer at 180-degree celsius for
12-15 min.

Chef
Chef Deepu
Chef Deepu is a successful restaurateur from Chile running
multi award winning restaurants. He is young and
passionate about both finger foods & football. He loves the
environment of a kitchen and feels a kitchen is a place
where ingredients come alive.

Banana Chips
This is a dish made from banana.
Bananas are deep fried that
you can take as snacks.

Chef Cuisine Cook Time Servings

Chef Vivek Saggar Gujarati 20 Minutes 2
Ingredients
Kacha kele-3no. Salt-to taste Turmeric-½ tspn Oil-10ml
Cookware

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Step By Step Method

Peel the raw banana and slice thinly. You can also slice the banana thinly
1 length wise.
Dip slices in to water mixed with salt and turmeric for ten minutes.
2
Drain and pat dry with paper towel.
3
Pre heat the Air fryer at 180° C for four minutes. Lightly coat the fryer basket
4 with oil.
Keep the slices in the basket and lightly brush with oil. Air fry at 180° C for 10
5 - 12 minutes or till crisp & golden brown.

Chef
Chef Vivek Saggar
Chef Vivek, who hails from Delhi, studied hotel
management from Institute of hotel management,
Ahemdabad and worked in NCR for ten years in various
hotels and restaurants as a Trainee before moving up the
culinary ladder to start Food Art. Set up in 1988, Food Art is
devoted to providing professional and technical support to
hotels, clubs, restaurants, resorts etc.

Methi Mathri
Mathri is a traditional North Indian style
crispy cracker generally prepared and
feasted upon during festivals like Diwali and
Karwa Chauth.

Chef Cuisine Cook Time Servings

Chef Vivek Saggar North Indian 35 Minutes 2

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Ingredients
Refined flour-100gm Peppercorn-crushed-5gm Salt-to taste Ghee-25gm
Kasoori Methi-10gm Oil-10ml

Step By Step Method

Take flour in a bowl, add salt, kasoori methi, pepper corns, ghee and mix
1 well. Add sufficient cold water and bring together into hard dough.Cover
and rest the dough for fifteen minutes.

Divide the dough into eight equal balls and flatten them in to disc shape.
2 Prick with a fork to avoid puffing.

Pre heat the Air fryer at 180° C for four minutes. Lightly coat the fryer basket
3 with oil.

Keep the Mathri in the basket and lightly brush with oil. Air fry at 180° C for
4 24 minutes or till golden crisp.

Chef
Chef Vivek Saggar
Chef Vivek, who hails from Delhi, studied hotel
management from Institute of hotel management,
Ahemdabad and worked in NCR for ten years in various
hotels and restaurants as a Trainee before moving up the
culinary ladder to start Food Art. Set up in 1988, Food Art is
devoted to providing professional and technical support to
hotels, clubs, restaurants, resorts etc.

Cutlets
Cutlet is a very simple and popular snack
item. It is very easy to make and can be had
as an appetizer or light afternoon snack.

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Chef Cuisine Cook Time Servings
Chef Vivek Saggar North Indian 35 Minutes 2
Ingredients
American corn boiled-125gm Salt-to taste Salt/pepper-to taste Oil-10ml
Potato boiled, mashed-75gm Chili flakes-½tspn Bread Crumbs - 1 cup Oregano-5gm

Cookware

Step By Step Method

In a bowl mix all the ingredients except oil.
1
Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.
2
Divide into equal portions and shape each portion into an oval shaped
3 cutlet.

Pre heat the Air fryer at 180° C for four minutes. Lightly coat the fryer basket
4 with oil.

Keep the cutlets in the basket and lightly brush with oil. Air fry at 180° C for
5 10-12 minutes.

Chef
Chef Vivek Saggar
Chef Vivek, who hails from Delhi, studied hotel
management from Institute of hotel management,
Ahemdabad and worked in NCR for ten years in various
hotels and restaurants as a Trainee before moving up the
culinary ladder to start Food Art. Set up in 1988, Food Art is
devoted to providing professional and technical support to
hotels, clubs, restaurants, resorts etc.
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 Soya Bean
Fruit Cup Indian
Soya is very health and high in
protein. Best of vegetarian

Chef Cuisine Cook Time Servings

Chef Deepu North Indian 20 Minutes 3

Ingredients
2 cups boiled 1/2 cup 1 tsp Garam masala 1 tsp Red chilli
soya bean granules boiled green peas 1 tsp Green chillies powder
1/2 cup Onions, chopped 1 tsp Coriander powder 1 tbsp Ginger garlic Fresh coriander
2 tbsp tomatoes puree 1 tsp Cumin powder paste 2 tbsp olive oil
Salt to taste 1 chopped green chilli 1 tsp chilli flakes 1 tsp oregano
4-5 chopped basil leaves 3 scooped out apples
Cookware

Step By Step Method

In a pan heat olive oil, add in onion, ginger garlic paste and green chillies.
1 Saute till fragrant.

Add in soya granules, boiled green peas, tomato pure, and all the dry
2 masalas. Toss well.

Add oregano, chilli flakes and fresh basil leaves. Allow this to cook for 2-3
3 minutes.

Allow to cool for 8 -10 mins and serve in the scooped out apples.
4
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Chef
Chef Deepu
Chef Deepu is a successful restaurateur from Chile running
multi award winning restaurants. He is young and
passionate about both finger foods & football. He loves the
environment of a kitchen and feels a kitchen is a place
where ingredients come alive.

Poori -bhaji
“Poori-bhaji” or puffed Indian bread with
potatoes is a very popular Indian hot-breakfast
meal. It is as staple as rice and lentils in many
Indian households.

Chef Cuisine Cook Time Servings

asmita Maharashtrian 40 Minutes 4

Ingredients for potatoes “bhaji”

5 potatoes – boiled ( I used “Yukon Gold”) 4 to 5 curry leaves
1/4 cup oil salt to taste
1/4 teaspoon asafoetida/hing 1 teaspoon granulated sugar
1/2 teaspoon black mustard seeds/rai
1/2 teaspoon turmeric powder/haldi
1 tablespoon ginger, finely chopped
2 green chillies- chopped in big pieces (cut each chilly in half to get 4 big pieces)
4 tablespoons fresh cilantro/ coriander leaves finely chopped
3 tablespoons fresh grated coconut (optional)
Cookware

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Ingredients for pooris: makes approximately 15 pooris
1 1/2 cups whole wheat flour “chappati aata”
1/2 cup semolina “sooji”
1 teaspoon granulated sugar
1/2 teaspoon salt or to taste
2 tablespoons hot oil – to knead the dough
3/4 cup water- approximately, required to knead the dough
oil for frying

Step By Step Method for “bhaji”

Boil potatoes until tender. I like to boil and cook them to a point until they
1 are tender but not falling apart. Drain the water and keep a kitchen towel
on top of the vessel, so the potatoes can steam a little more, about 5 to 10
minutes.

Then peel the potatoes and chop in big cubes and set aside.
2
Heat oil in a vessel. Add asafoetida and mustard seeds. Wait for the
3 mustard seeds to crackle. Then add green chillies, ginger, curry leaves and
turmeric.
Add the potatoes and gently mix. Add sugar and salt to taste.
4
Cover and keep on very low flame for 5 minutes, till all the flavours get
5 mixed.
Now add the chopped coriander and coconut (if using) and cover again for
6 5 minutes on low flame.
Serve hot with pooris and slice of lime wedge. Enjoy!
7
Step By Step Method : For making pooris
Mix the flour, semolina, sugar and salt in a large plate or shallow bowl.
1
Heat 2 tablespoons oil in a vessel and add this to the above mixture.
2
Mix it in, gradually add water and start to knead. Add enough water so the
3 dough comes together. Knead until firm, it should not be a soft dough
(used to make “chappati”). It has to be firm.

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 Make 15 equal round portions. Roll each one in 3 inch diameter, round.
4
Heat oil in a vessel. Once the oil is hot, slide in the poori. Gently press down
5 on one side of the poori with a skimmer. This allows the poori to puff up.
Quickly turn it over and fry the other side.
6
Drain it on a paper towel. Serve hot.
7
Chef
asmita
As a leading model, Asmita Kakodker featured in over 250
television and print commercials for prominent brands like
Ponds, Maruti, Nivea, Pepsodent and Nirma to name a few.
Now, as a homemaker, wife and most importantly, a
mother, she uses all her spare time to focus on her new
passion – the culinary arts!

Pav Bhaji
Pav Bhaji is a popular form of Indian
fast food sold on street corners and
restaurants alike. Delicious, cheap
and easy-to -put together pav-bhaji
is served with buttered bread hot off
the stove.

Chef Cuisine Cook Time Servings

Chef Deepu North Indian 60 Minutes 4
Cookware

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Ingredients for potatoes “bhaji”
4 large potatoes, peeled and chopped into cubes
3/4 cup frozen or fresh green peas
2 medium sized carrots,peeled and chopped.
1/4 cup chopped cauliflower (optional, I usually skip this)
1 large onion finely chopped
1/2 cup clean and finely chopped cilantro, plus 2 tablespoons for garnish
6 big flakes of garlic finely chopped (1 1/2 tablespoons of garlic)
1 inch peeled and chopped ginger ( 1 tablespoon of ginger)
5 grated tomatoes (about 2 cups)
Juice of half a lime or lemon plus a few wedges for serving with the bhaji
3 -4 teaspoons “Everest” pav bhaji masala (this is non spicy)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon garam masala powder
1/2 teaspoon red chilly powder (optional, I skip it )
1 teaspoon sugar
1 green capsicum finely chopped (optional, I skip this one too)
1/4 cup oil
3 tablespoons butter

Step By Step Method

Chop the vegetables and keep aside.
1
Chop onions, garlic, ginger and cilantro finely. Puree the tomatoes and
2 keep aside.

Pressure cook the potatoes, carrots and peas in 3 cups of water. If using
3 cauliflower you will pressure cook it with the rest of the vegetables. Add salt
to the water. If you don’t have a pressure cooker, add vegetables to a large pot
with water, cover and cook.

After it’s cooked, mash the vegetables with a potato masher in the cooker
4 itself and keep aside.

Heat oil in a vessel and add the onions. Fry the onions to a light pink colour,
5 this will take about 5 minutes on high heat and then reduce heat to
medium.

Add the ginger and garlic. Fry this for 1 minute. Add the tomatoes and let it
6 cook. Turn the gas to high heat to cook the tomatoes faster. It will take 1o
minutes to cook. Reduce the flame to medium heat.

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 Add the cumin powder, coriander powder, (chilly powder -optional), garam
7 masala powder and pav bhaji masala, sugar and salt to taste. Fry this for a
minute or two and add the mashed vegetables and mix well.

Put a lid on top and let it simmer for 5-10 minutes (be careful as this will
8 splatter a bit). Add chopped capsicum if using. Add butter, cilantro and mix
well. Check for salt, turn off the heat and add lime juice.

Serve extra lime juice on the side and lime wedges for decoration.
9
Chef
asmita
As a leading model, Asmita Kakodker featured in over 250
television and print commercials for prominent brands like
Ponds, Maruti, Nivea, Pepsodent and Nirma to name a few.
Now, as a homemaker, wife and most importantly, a
mother, she uses all her spare time to focus on her new
passion – the culinary arts!

Peanut Laddu
Looking for something to satisfy that sweet tooth?
The wholesome goodness of jaggery and protein
rich peanuts pack in quite a powerful punch! It is a
speciality prepared during Makar Sankranthi

Chef Cuisine Cook Time Servings

Prestige Smartchef North Indian 30 Minutes 7
Ingredients
2 cups roasted unsalted peanuts without skin
1 cup or ¾ cup jaggery
½ tsp cardamom powder

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Cookware

Step By Step Method

With the help of a food processor, grind the whole, roasted, unsalted
1 peanuts. (Tip - Work in short pulses and give the peanuts a few seconds to
cool between each pulse or else you’ll end up with a sticky mass.)

Crush the jaggery and mix it with the powdered peanuts and cardamom
2 powder.

Form the mixture into balls.

3
(TIP * If you like your laddus to be on the sweeter side and if you love
4 jaggery, use 1 cup of jaggery. 3/4th cup jaggery will give laddus that are
moderately sweet)

Makes about 24 bite sized laddus

5
Chef
Prestige Smartchef
s a haven for people who love to cook and who are always
on the lookout for something new. The newly revamped
site has a fantastic user-friendly interface that takes you
where you want. Come festivals or special occasions, you
know exactly where to explore when you have run out of
ideas. The website is a visual treat,with some awesome
guiding recipes for every occasion.

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 Raskadam
delicious sweet dish with raw banana with
loads of dry fruits.

Chef Cuisine Cook Time Servings

divyesh Others 25 Minutes 4

Ingredients
Sugar- 3 tbsp
Raw banana- 2 nos. (kacha kela)
Milk powder- 2 tbsp
Cardamom- 2nos
Kaju- 8nos
Munnaka- 8nos
Milk- 750ml
Badam pista - 8 nos
Ghee- 1tbsp
Lung- 4nos
Milkmaid- 2 tbsp
Cookware

Step By Step Method

In a kadal reduce the 1/2 litre milk with long, choti elaichi. After 5 min add
1 sugar, milk maid, kesar, pista, almond and ghee. In another pan boil the
rest of the milk with 1 tbsp of sugar with raw banana slices. After 7 minutes,
when bananas are soft and the milk is reduced switch off the gas and let it cool.
After it has cooled down add milk powder and mix it properly. Then make small
balls out of it. In every ball stuff kaju and few drops of of milkmaid. Close the the
ball as in a round shape or flat as you like and then add it to the reduced milk.
After 5 min when the ball increases in shape and become soft, take it off from
the gas and garnish it with kesar, pesta almond. Serve it hot or cold.

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Badam Halwa
A rich recipe suitable in winters. One
cannot have too much of it at a time.

Chef Cuisine Cook Time Servings

sbhatter Rajasthani 25 Minutes 4

Ingredients
1/2 cup almonds, soaked overnight 4 tbsp sugar
1/3 cup milk 1/4 tsp cardamom (elaichi) powder
3 tbsp ghee
Cookware

Step By Step Method

Pour 1 cup of boiling water over the almonds. Leave aside for 5 minutes.
1
Drain and remove the skins of the almonds.
2
Purée the almonds with 4 tablespoons of milk to a smooth paste in a
3 blender.

Heat the ghee in a non-stick kadhai and add the almond purée. Cook over a
4 slow flame while stirring continuously till the mixture turns golden brown
(approx. 15 minutes).

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 Boil together the remaining milk with 4 tablespoons of water, add to the
5 almond mixture and cook for 2 to 3 minutes.

Add the sugar and cardamom powder and cook till the sugar has dissolved,
6 while stirring continuously.Serve hot, garnished with the almonds

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